I'm pretty sure that NONE of you out there eats enough cabbage. And - don't let my Second Life moniker fool you - neither do I (except on St. Patty's Day, LOL).
Though cabbage is available throughout the year, it's at its best during the late fall and early winter months. Cabbage belongs to the Cruciferae family of vegetables along with kale, broccoli, collards and Brussels sprouts. That means it's GOOD for you...
One cup of cabbage provides you with 90 percent of your daily requirement of Vitamin K (?, LOL), 50 percent of your vitamin C, and 15 percent of your dietary fiber.
The phytonutrients in cruciferous vegetables...
1) work as antioxidants,
2) signal our genes to increase production of the enzymes involved in detoxification,
3) lower our risk of cancer (including lung, colon, breast, ovarian, and possibly bladder) more effectively than any other vegetables or fruits, and
4) generally promote gastrointestinal health :=P.
Red kraut? Blue kraut? Yikes!!!! Red cabbage has leaves that are a dark red purple. However, this color varies depending on the acidity of the soil in which the the cabbage is grown. For this reason the same plant sports different colors in different regions (acid=red, alkali=green), and on cooking, red cabbage will turn blue! Vinegar, wine or fruit is needed to keep it a pretty ruby color. (Hehee - Has anyone tried red, white, and blue cabbage on the Fourth of July? Or maybe have it for the upcoming Inauguration Day?)
The holidays are of course, the perfect time to increase your cabbage intake. What goes better with that crown roast of pork, or your turkey or goose, than a sweet red cabbage concoction with golden accents. And a ubiquitous holiday side dish is Brussels sprouts - perhaps with some nutty overtures added to make it special.
Glazed Red Cabbage with Golden Raisins2 tbsp butter
1 Clove garlic, chopped
1 1/2 lbs red cabbage, shredded
1 tbsp Honey
1 tsp Caraway seeds
1 cup golden raisins
1/3 cup red wine
1/3 cup Water
Salt and pepper to taste
Melt the butter in a large pot or skillet over medium heat and sauté the garlic.
Add the cabbage, then stir in the honey. (You could put the raisins in now, but I would keep them out to maintain their color.) Cook for an additional minute. Pour in the wine and water, add the seeds, and bring to a boil. Reduce the heat, then cover and simmer gently, stirring occasionally, for at least 15 minutes, probably longer, until the cabbage is somewhat wilted (to taste). Add raisins toward the end to plump them.
Season. Serve hot.
Brussels Sprouts with Chestnuts2 1/4 cups peeled roasted chestnuts (or 12 oz canned whole chestnuts, or cooked, peeled, vacuum-packed ones)
1 1/2 lbs Brussels Sprouts, trimmed
3 tbsp Butter
Salt and pepper to taste
Pre-heat oven to 400°F
Using the point of a sharp knife, make a small cut on the flat side of each chestnut
Bake chestnuts in their skins for 20 minutes
Trim the stems of the sprouts and deeply score with a cross
Allow chestnuts to cool slightly, then peel removing both the outer and inner shells
Place the Brussels sprouts in boiling water in a large saucepan and cook until just tender (5-10 minutes, or longer if preferred)
Drain well
Return to the saucepan, with the chestnuts and butter. Over a high heat, toss until the butter is melted. Season to taste, and serve immediately.
X--> Alternatively, instead of butter, you can sauté 6 slices of bacon, chopped, in a large skillet over medium-high heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Heat bacon drippings in skillet over medium-high heat. Add lightly cooked Brussels sprouts and chestnuts and sauté until Brussels sprouts begin to brown, about 5 minutes. Add 1/2 cup water and cook until brussels sprouts are tender and most of liquid is absorbed but mixture is still moist, about 3 minutes longer. Stir in bacon. Season to taste and serve.
*Hey, use your imagination, and if your cooking doesn't turn out, don't blame me. (Thanks to Rod Blagojevich's erratic and
quid pro quo funding, my not-for-profit test kitchens just aren't what they should be. :=P)
School Cookbook (Chicago), my favorite source of recipes new and old (but mostly old)...
