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