Question. Did anyone make the slow cooker corned beef and cabbage recipe that I put up last week? How did you like it?
I’ve been thinking about cabbage. For my entire cooking career it’s been relegated to the stuff you put in cole slaw. But it’s a powerhouse of nutrients, and I’d like to add it more regularly in my family’s diet. It’s got vitamins A,B,C,E, potassium, calcium, magnesium, iodine, zink and iron. Plus it’s full of fiber. I’m thinking about adding it to my garden this year.
I went to a cookware demonstration over the weekend, and the demonstrator kept talking about how healthy cabbage is. In Ireland, she said, they call it the “poor man’s medicine.” I don’t know if that’s actually true, but she said it a lot.
I’ve got a recipe for you for a salad that she made with both green and red cabbage. It’s a cancer fighting salad that apparently was created by the American Cancer Society, but I can’t find evidence of it on their website. Still, it was a good salad. I’m not a big salad eater (I know I should be), but this one has no lettuce, and I liked that.
- Thinly sliced carrots
- Thinly sliced yellow squash
- Thinly sliced cucumber with the skin on
- Shredded green cabbage
- Shredded yellow cabbage
- Shredded broccoli stalks
- Shredded onion
- Shredded butternut squash (which ends up looking like cheese on your salad)
Here are three other recipes that use cabbage that you might want to give a try.