My boyfriend and I were at the grocery store late last night after our run to the Golden Gate Bridge and back. And as usual, we were trying to decide what we needed for the week, what we already had at home, and what we should eat for dinner that night - the normal grocery store song and dance. I was sitting in the produce aisle waiting for him to return with a basket and was looking at the bright purpley red cabbage - I kept thinking, I know its good for me, I think I like it, but how would I cook it? We made off with some bananas, yogurt, and pears but no cabbage. I never even mentioned it.
And now I think its haunting me - I was reading the New York Times health section this morning and there it
was: cabbage! The article, called “A Recipe for Health” by Martha Rose Shulman talks about the economic as well as nutritional values of cabbage and includes a recipe for stewed lentils with cabbage - not only vegetarian but also sounds and looks delicious! Here’s a link to the article: http://www.nytimes.com/2008/12/08/health/nutrition/08recipehealth.html?_r=1&em
Cabbage is the vegetable of gods - its not only cancer fighting (contains phytochemicals) but its also an excellent source of vitamins K and C, and contains fiber (you know I love my fiber!), and Omega3’s. And, best of all — its a winter vegetable, perfect for this time of year.
Now I’m determined to experiment with cabbage- maybe in addition to cancer, it also has cold fighting properties that will knock the snot right out of me.
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My family always sauteed cabbage with a little oil in the pan and fish sauce. I know it sounds gross, but it adds the perfect amount of delicious salty flavor to spruce up a big ball of ruffage :) I love cabbage and granola!
Ohh, thanks for the tip. I’ll have to try that. :)
light stir fry with garlic and oil. you can’t go wrong.
perfect, that’s on next week’s menu.