Cabbage

Ok, so you know you'll be getting kale in your first CSA pick-up (only four short weeks from now.) But else can you expect? Cabbage is another you can count on for the first week. Now, you may have all kinds of cabbage tricks up your sleeves, but if you're like me, your exposure to cabbage is mostly limited to a spoonful of coleslaw from time to time.

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First: what makes cabbage so good for you? It's high in fiber (good for digestive health and keeping cholesterol low), powerful antioxidants that protect from heart disease and inflammation, and it's an excellent source of vitamins C and A. Cabbage is a very good source of manganese, vitamin B6 and foalte, and a good source of vitamins B1, B2, calcium, potassium, vitamin A and magnesium. It is part of the cruciferous family - along with kale, broccoli, cauliflower, bok choy and leafy greens - in case you we wondering.

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Here are a few recipes to get you started:

• Not Your Mama’s Cole Slaw
  Adapted from Ina Garten
  
  1/2 small head green cabbage
  1/2 small head red cabbage
  4 large carrots, scrubbed or peeled and shredded
  1 cup chopped fresh parsley leaves
  2 cups (16 ounces) mayonnaise, low-fat is fine, as is swapping half with yogurt
  1/4 cup Dijon mustard
  3 tablespoons whole grain mustard
  2 tablespoons apple cider vinegar
  1 teaspoon celery seed
  1/2 teaspoon salt
  1/2 teaspoon freshly ground black pepper
  1 1/2 cups (6 ounces) blue cheese (optional)
  
  Prepare the vegetables: Halve the cabbage halves and cut out the cores. Slice the cabbage as thinly as you can with a sharp knife. Alternately, you can use a mandoline to cut the thinnest slivers or use your food processor’s slicing blade (lay the cabbage horizontally in the feed tube) to do the job in just seconds. Transfer chopped cabbage into a large bowl, discarding any very large pieces. Stir in the shredded carrot and parsley, reserving a few tablespoons of parsley for garnish.
  
  Make the dressing: Mix the mayonnaise, mustards, vinegar, celery seed, salt and pepper in a smaller bowl. Stir in blue cheese, if using. Toss the cabbage mixture with dressing to taste –- you will probably not need all of it, but it keeps in the fridge for weeks (even longer, but I’m embarrassed to admit how we’ve tested this theory) –- and adjust seasonings as needed.
  Do ahead: Vegetables can be prepped and dressing can be made days in advance. Mix them an hour or so before you’ll serve them to allow the flavors to meld
  
   
  (from smittenkitchen.com)

• Creamy Cole Slaw

              Ingredients

•               1 (16 ounce) bag coleslaw mix

•               2 tablespoons diced onion

•               2/3 cup creamy salad dressing (such as Miracle Whip™)

•               3 tablespoons vegetable oil

•               1/2 cup white sugar

•               1 tablespoon white vinegar

•               1/4 teaspoon salt

•               1/2 teaspoon poppy seeds

              Directions
              1. Combine the coleslaw mix and onion in a large bowl.
              2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend         
                   thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

          (from allrecipes.com)

• Roasted Cabbage Wedges

          Ingredients

•              1 tablespoon plus 2 more tablespoons extra-virgin olive oil

•              1 medium head green cabbage, cut into 1-inch-thick rounds

•              Coarse salt and ground pepper

•              1 teaspoon caraway or fennel seeds
• 
  

       Directions

1.  Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

              (from marthastewart.com)

         Find more cabbage recipes from Martha Stewart here.

• Here is a link to a recipe from the Pioneer Woman for escalloped cabbage. Be warned - it calls for Cheez Whiz (she doesn't claim to have healthy recipes, but they are DELICIOUS), You could make your own cheese sauce.

• Cabbage Juice 

                        Ingredients

• • 1/2 a cabbage
  • 3 stalks of celery
  • 1/2 a tomato
  • 2 carrots
  • 2-3 apples
  Directions
  Chop the ends off the carrots. Cut everything to size then juice it all.
  Pour into your favorite glass and feel this Cabbage Cocktail work its wonders.
  from healthy-juicing.com

Have a great week!