CABBAGE

Brassica oleracea var. capitata

Cabbage is known around the world probably because it can be grown in many altitudes and many different climates.  Here in the U.S. we are pretty familiar with green, purple, and savoy cabbages.  Though cabbage is made up of 90% water and only contains 15 calories per one-cup serving, it still contains a high amount of vitamins and minerals.  Vitamins A and C, calcium, potassium, and magnesium are some of the most abundant nutrients found in this brassica.  Cabbage is also considered a digestive aid and intestinal cleanser.  Kept in the hydrator drawer of your refrigerator, cabbage can last 3 weeks to 2 months.  It can last even longer in proper root cellar conditions.

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Apple and Wine-Braised Red Cabbage
From From Asparagus to Zucchini

2 tbsp canola oil
1/2 large head red cabbage, shredded or sliced as thinly as possible
1 onion, halved and cut as thinly as possible
salt and pepper
1/2 cup red wine
1/2 cup red wine vinegar
1/2 cup brown sugar
3 apples, cored and cut into eighths
1/2 cup raisins

Heat oil in large braiser or wok over medium-high heat.  Add cabbage and onions; season with salt and pepper to taste, and stir well.  Cover, reduce heat, and allow mixture to wilt slightly, about 5 minutes.  Stir in wine, vinegar, and brown sugar.  Cover and cook, stirring occasionally, about 45 minutes.  Stir in apples and raisins; cook another 20-30 minutes.  Add additional salt and pepper to taste.  Makes 6 servings.

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Easy Coleslaw
From Farmer John’s Cookbook

5 cups shredded green or red cabbage (about 2 medium heads)
2 large carrots, grated
3/4 cup mayonaise
1/3 cup apple cider vinegar
2 tbsp honey
1 tsp caraway seeds
3/4 tsp salt or more to taste

Toss the cabbage and carrots in a large bowl.  Mix the mayo, vinegar, honey, and caraway seeds in a small bowl.  Pour the dressing over the cabbage; toss to combine.  Stir in the salt to taste.  Chill until ready to serve.

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