National Cabbage Day: savory + savvy nutrition

It’s National Cabbage Day.
A versatile palette of varieties, texture and flavor + essential nutrients.
Red, white or leafy Savoy… cabbage is known to be high in important nutrients such as vitamin C and also contain plant compounds that many studies claim to fight cancer.  Cabbage can also provide some special cholesterol-lowering benefits.
The Menu Shoppe has it covered…more good tips for your great menus.
Comfort food or chic and trending…
Country Style Fried Cabbage 
courtesy of Paula Deen
1 small head green cabbage, shredded
3 tablespoons bacon fat
2 teaspoons red pepper flakes
Salt and pepper to taste
Wash cabbage.
For shredding begin by cutting cabbage into quarters. Cut by making thin slices across the cut sides of the cabbage. Discard core and any tough ribs. Heat bacon fat in a large cast iron Dutch oven. Add cabbage and stir just until glistening. Lower heat and add pepper flakes, salt and pepper to taste and continue cooking and turning until cabbage is just tender.  
Also try it with 4 slices of bacon, cooked and crumbled over the top before serving.
Red Cabbage with Caraway Seeds
1 large head red cabbage, cored and shredded
2 tsp. caraway seeds
1⁄4 lb. smoked slab bacon, diced
1 medium red onion, peeled and thinly sliced
1 bay leaf
2 cloves garlic, peeled and minced
3 1⁄4 cups dry white wine
1⁄4 cup white wine vinegar
1 tbsp. honey
Salt and pepper to taste
Cook bacon in a large deep skillet over low heat until crisp, about 10 minutes. Increase heat to medium-low, add onions, and cook, stirring occasionally, until onions are soft, about 20 minutes. Add cabbage and cook, stirring frequently, for 5 minutes, then add caraway seeds, bay leaf, and garlic. Season with salt and pepper and cook, stirring, for 5 minutes. Increase heat to medium; add wine, honey, and vinegar; and simmer, stirring occasionally, until cabbage is soft and cooking liquid has evaporated, about 1 hour. (Add water if liquid evaporates too quickly and cabbage begins to stick to skillet.) Remove cabbage mixture from heat, transfer to a large bowl, cover, and refrigerate overnight to allow flavors to blend. To serve, warm cabbage mixture over low heat, adjusting seasoning with salt, pepper, and vinegar if necessary.
Chinese Cabbage Salad
2 cups shredded green cabbag
2 cups shredded red cabbage
1 medium onion, thinly sliced
5 tablespoons low-sodium soy sauce
1/4 cup rice vinegar
2 large garlic cloves, minced
1 tablespoon sugar
1/2 teaspoon ground ginger
1/4 teaspoon dried crushed red pepper
Combine green and red cabbage and onion in large bowl. Add remaining ingredients and toss to blend well. Cover salad and refrigerate at least 1 hour and up to 3 hours, tossing occasionally.
Sauteed Savoy Cabbage with Scallions and Garlic
1 lb Savoy cabbage, cored and thinly sliced (8 cups)
1 bunch scallions
2 garlic cloves, chopped
3 tablespoons olive oil
1/4 cup water
Chop scallions, reserving white and dark green parts separately. Cook scallion whites and garlic in oil in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until garlic is pale golden, about 3 minutes. Stir in cabbage, 3/4 tsp salt, and 1/4 tsp pepper and sauté 1 minute. Add water and cook, tightly covered, until cabbage is wilted, about 3 minutes. Add scallion greens and cook, uncovered, stirring, until most of water has evaporated and cabbage is tender, about 2 minutes. Season with salt and pepper.
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in brunch, chefs, luncheon, National Food Holiday, small plates, soups and tagged , , , , , . Bookmark the permalink.

One Response to National Cabbage Day: savory + savvy nutrition

  1. James Poling says:

    Again, ahead of the competition. Great cabbage recipes and research.

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