Tuesday, August 30, 2011

Crazy About Cabbage

I don't recall ever eating cabbage growing up - not once. My only introduction to the leafy vegetable was its occasional appearance in slaw form. Looking sad and wilted in a tiny ramekin wedged between some steak-cut fries and fried fish, or perhaps making a lackluster cameo alongside a club sandwich, I never actually consumed the pale green when it popped up during a meal out. After all these years, however, my curiosity got the best of me and I grabbed a head at the grocery store this past week. I didn't exactly know what to do with it, but when we ran out of spinach I decided to chop that sucker up and make a salad. Now, at age 24, I am officially crazy about cabbage.

Thinly sliced, tossed with shaved carrots and sliced grape tomatoes, and mixed with Annie's Goddess Dressing - green cabbage has a delicious mellow flavor with just a bit of bite and a great crunchy texture without being at all watery. Self's Nutrition Data site also tells me that "It is also a good source of Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Vitamin B6, Folate and Manganese." Woohoo! Cabbage for all!

1 comment:

  1. Hooray, cabbage! Recently, I've been making a lo mein dish that includes it :)