Yes, I know, I have already presented this photo. However, cabbage is quite healthy, and I just got a note from Marla, whose daughter has decided it is her favorite vegetable:
I saw your link for salads and thought I'd share my experience with you. You may already be familiar with this very simple but delicious recipe.
When we visited family in the Trentino-Adigo area (around the towns of Cles and Tassullo) we were served a cabbage salad with almost every meal. Sometimes it was made with green cabbage, sometimes red cabbage but the recipe is the same.
Shred cabbage as thinly as possible to almost resemble grass. They use a meat slicer to get the right texture, and I have since invested in one. However I've done it with a knife and you can get close to that texture.
Dress it with olive oil, apple cider vinegar and sea salt. That's it. It's best if it can sit for about a half hour or so before you serve it.
My kids love it and my 10 year old will tell you her favorite vegetable is cabbage! Not many kids will say that!
No, but if more are served this cabbage salad, they certainly will.
Moving in a very different direction,
If you're a fan of Lidia Bastianich and live in the greater New York City area, she will be signing her latest book, Lidia Cooks from the Heart of Italy: A Feast of 175 Regional Recipes, and pouring wines from her family vineyards in Friuli, on Saturday January 23, from 1 to 3 PM.
Where?
At Stew Leonard's Wines of Norwalk
55 Westport Avenue, Norwalk, CT
Store Phone for Customer Questions: (USA) 203.750.6162
Comments
Definitely. In the U.S., cabbage is often boiled beyond recognition, but it’s actually quite tasty.
Cabbage is definitely healthy and it also tastes good. I love it in cole slaw.
This is my favorite way to eat cabbage too! I use MCT oil instead of olive oil for health reasons, but I could eat it at every meal!
My husband and I adore finely shredded cabbage; we were happy to find out that restaurants in Japans, even the very low-budget fast-food ones, serve it with almost every meal. We particularly like the taste of Verza, the crinkly Savoy cabbage. When I was pregnant I had a craving for cabbage salads and fennel, I like to think this helped my daughter become the strong, healthy girl she has always been!
Savoy, or Napa, or grown in Germany red cabbage, are the only cabbages I ever use – tender when shredded fine or coarsely – excellent in salads – with olive oil and vinegar – and – try adding a little plain yogurt, dash of mustard – shredded carrots , minced onion – also a fulfilling “snack” for those desperate to eat at midnight but determined to lose weight – Mary Louise Murray-Johnson, Heidelberg, Germany
In Friuli, where I’ve spent many summers with my inlaws, the aforementioned shredded cabbage salad is often served with canned Tuna mixed in, and a few capers. Elegant, delicious, and a lunch on its own.