Vail’s Simply Seasonal column: Cabbage crunch
The cheerful color of red cabbage will liven any plate, so welcome it now when summer still seems forever away. The taste is mild, texture crunchy and red cabbage has so many health benefits, experiment with this redhead of the cabbage clan throughout the rest of the winter.Red cabbage is chock full of vitamins – C to add important anti-oxidants, A for your eyesight, E boosts your immunity against winter ailments. Low in fat, red cabbage is fibrous, which is beneficial to the digestive system, and has calcium for healthy bones.Raw or cooked, red cabbage makes a tasty side dish. Often associated with Scandinavian fare, it can be pickled, adding bright flavor to sandwiches or rich, braised meats. Germans traditionally braise the cabbage itself adding flavors of caraway and vinegar, a great accompaniment to pork and sausages. Americans shred the red cabbage, adding it to salads or making it the queen of a slaw. Cima’s Executive Chef, Michael Mayer suggests saving preparation time by shredding the entire head of cabbage in advance and storing it in a sealed bag in the refrigerator until ready to use. “You can easily add a handful of this healthy veggie to stir-frys, salads, pastas or soups if you have it ready to go.”Readily available throughout the year, try some red cabbage for its healthy crunch and lively appearance on your table.Red cabbage slaw1 head red cabbage, outer leaves removed, shredded1/2 cup jicama, julienned1/2 cup carrots, julienned1/2 cup yellow bell peppers, julienned1/4 cup radishes, julienned2 limes1 orange1 cup fresh cilantro, chopped1/2 tsp sea salt1/4 cup olive oilCombine cabbage, jicama, carrots, peppers and radishes in a large, non-metallic bowl. Juice the limes and orange, add olive oil and whisk to combine. Add sea salt to taste. Pour dressing over veggies and toss. Add cilantro and toss again. Allow to rest in refrigerator 30 minutes, cabbage will release its own juices. Toss again before serving. Serves 4-6.Pickled red cabbage1 small head red cabbage, cored and shredded2 cups white sugar2 cups white vinegar2 teaspoons salt3 cups waterPlace the cabbage in a large saucepan, and stir in the sugar, vinegar, salt and water. Bring to a boil, then cover and simmer over medium heat for 1 hour. This can be served immediately, or chilled and reheated later in smaller portions. Warm red cabbage salad1 tablespoon extra-virgin olive oil 4 cups red cabbage, thinly sliced (about 1/4 large head) 3/4 teaspoon caraway seeds 1/2 teaspoon salt 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks 1 shallot, minced 1 tablespoon red-wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon freshly, ground pepper 2 tablespoons chopped walnuts, toastedHeat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.Sue Barham is the Director of Sales & Marketing at Cima, now open in The Westin Riverfront Resort & Spa. The newest restaurant concept from internationally acclaimed chef Richard Sandoval, Cima is a contemporary Latin kitchen, featuring bold, vibrant flavors with Latino roots, created with fresh ingredients and global cooking techniques. http://www.richardsandoval.com/cima
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