Cabbage is a food that you can have all year around. You can use it in so many ways; coleslaw, salads, soups, stuffing meat or in stir fry. Cabbage is a good source of Vitamin C. It’s not very expensive in the store and you can buy all different sizes to suit your needs.
Red cabbage is identified by its red color, although sometimes it may look purple too. To keep the color bright, cook it with an acidic food, such as wines, apple juice or vinegar. To turn your red cabbage blue, cook it with baking soda.
If you raise your own garden, you can keep your cabbage fresh all winter long. When your cabbage heads are ready, pull root and all up. Dig a ditch, turn your cabbage heads down and fill back up with dirt. Leave just the tips of the roots showing. Cover with a little straw. It will keep all winter. When you need a head of cabbage, go out and dig one up.
Here are some things to remember when preparing cabbage. With fresh cabbage, remove all wilted leaves. Wash and dry the head. Store in a covered container in the refrigerator. Wrapping the head of cabbage or cutting it into portions an putting it in waxed paper or plastic wrap before storing it, will prolong the life of your cabbage.
When you cook cabbage, make sure you serve it soon.
Here is a really good recipe called Chicken Coleslaw. It combines the great taste of coleslaw with a health side of meat. Enjoy!
Here is what you need:
2 Cups of shredded green cabbage
2 Cups of diced cooked chicken
1 Cup of raw cubed apple, red and unpeeled
1/2 Cup celery chopped
1/2 Cup chopped walnuts
1/2 Cup sour cream
3 Tablespoons mayonnaise
3 Tablespoons honey
1 Tablespoon lemon juice
1/8 salt
dash of pepper
What to do:
Combine the first ingredients in a large bowl and set aside. Combine sour cream, mayonnaise, honey, lemon juice, salt and pepper. Stir until well blended. Pour over the first bowl and toss. Cover and put in the refrigerator for two hours.