If you aren’t eating cabbage, you should. That’s according to a New York Times list (via Men’s Health) of the 11 best foods you aren’t eating. Why? Studies show it may help prevent some types of cancer and it’s packed with vitamins (B1, B2, B3, C) and high in iron, potassium and calcium.
And if you’re started a veggie garden, you’ll know that it grows well in winter. So if you want to eat seasonally, it may be time to let cabbage into your kitchen.
Since the most nutritious way to eat cabbage is raw, here is a recipe for a very simple, and extremely adaptable, coleslaw. (for visuals, see video A seasonal winter salad: green cabbage coleslaw).
- 1 head of cabbage: or for color, you can mix a half a head of 2 different-colored cabbages (e.g. 1/2 head red with 1/2 head green).
- 1 juiced lemon or 2 tablespoons vinegar (balsamic, rice, or whatever you find in your cabinet)
- 2 tablespoons vegetable or olive oil (or sesame for an Asian-style slaw)
- 2 tablespoons sugar
- Pinch salt
- A bit of pepper
- 2-3 carrots, shredded or chopped
- 2 stalks celery, thinly sliced or chopped
- 1 apple, thinly sliced or chopped
- handful of fresh parsley, chopped
- small yellow or red onion or scallions, thinly sliced
- red peppers, thinly sliced or chopped
- Mix together the dressing ingredients: the oil, vinegar or lemon juice, salt, pepper and sugar.
- Combine remaining ingredients in a large bowl.
- Toss the salad with the dressing.
- Refrigerate for 15 minutes to a few hours to let the flavors combine.