Friday, April 18, 2014 Nisan 18, 5774

Don’t Turn Your Nose Up at Cabbage

May 16, 2013 By:
Rivka Tal, JE Feature
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Whether you call it purple or red cabbage, this ex­treme­ly versatile vegetable belongs to the “purple” group touted more and more lately by nutritionists. It plays many roles, raw or cooked: in salads, in stir-fries, with brisket.
 
And it’s economical. Good to know: uncut cabbage seems to last a long time in the refrigerator.
 
Like its purple friend blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties.
 
When choosing your purple cabbage, look for one with fresh, crisp-looking leaves that are firmly packed. The head should feel heavy. 
 
Try placing purple cabbage wedges with braising or baking chicken. The results will surprise you.
 
Sweet and Sour ­Purple Cabbage
(Pareve)
1 medium head purple cabbage
1 medium onion, diced
1 Tbsp. oil
2 Tbsps. cider vinegar
3 Tbsps. brown sugar
1⁄2 tsp. salt
1⁄4 tsp. freshly ground black pepper
1⁄4 tsp. ground cloves
1⁄4 cup golden seedless raisins
1⁄2 cup water
 
Remove outside leaves of cabbage. Wash and cut into wedges. Shred coarsely. Set aside.
 
Heat oil in a heavy, large sauce­pan over medium-high heat. Combine vinegar, brown sugar, salt, pepper, cloves, raisins and water. Set aside.
 
Saute onion until it softens, about 4 to 5 minutes. Add cabbage and continue to saute for 2 minutes. Pour vinegar combination over cabbage. Cover sauce­­pan; lower heat to simmer.
 
Cook for 25 to 40 minutes until cabbage is tender, adding additional water, if necessary. 
 
Serves 8.
 
Honeyed Cabbage
(Pareve)
1 medium head purple cabbage
1⁄2 cup honey
1⁄2 cup Canola oil
1⁄2 cup cider vinegar
salt to taste
3 scallions, chopped
 
Remove the outside leaves of cabbage. Wash and cut into wedg­es; pat dry. Grate coarsely and place in a large mixing bowl. 
 
Combine honey, oil, vinegar and salt in a small saucepan. Bring to a boil over medium heat. Pour over cabbage and mix well.
 
Place in a covered container and chill for three days, stirring daily. Mix in scallions immediately before serving. 
 
Serves 8.
 
Spicy Purple Cole Slaw
(Milk)
1 head purple cabbage
1⁄2 cup dill leaves, chopped
1 small green chile pepper, seeded and chopped
2 Tbsps. lemon juice
3⁄4 to 1 cup reduced-calorie mayonnaise
8 oz. unflavored yogurt
1⁄2 tsp. salt
 
Trim and rinse the cabbage; shred into thin slices. Arrange in a large serving bowl. Add dill leaves and chile pepper.
 
Whisk remaining ingredients together in a small bowl and pour over cabbage, thoroughly combining. Serve immediately. 
 
Serves 6 to 8.
 
Dijon Cabbage Salad
(Pareve)
1 medium head purple cabbage
1⁄2 medium onion
4 Tbsps. Dijon mustard
1⁄3 cup boiling water
1⁄3 to 1⁄2 cup olive oil
juice of 1 lemon
1 Tbsp. caraway seeds
2 Tbsps. sugar
 
Remove outside leaves of cab­bage. Wash cabbage and cut into wedges; pat dry. Slice into coarse slices and place in a large bowl.
 
Grate onion finely; add to cab­bage. Whisk the mustard and boiling water together in a food processor. Slowly add oil in a fine stream, mixing constantly. Add lemon juice, caraway seeds and sugar; whisk again.
 
Combine thoroughly with cab­bage mixture. Chill for at least two hours. Remove from refrigerator half an hour before serving. 
 
Serves 6 to 8.

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