by Rosanne Sloane

Created on: May 16, 2008

The cabbage is native to the Mediterranean region. This cluster vegetable, or head of cabbage, can be eaten raw, preserved, or cooked. Raw cabbage is best known for being shredded as in coleslaw; fermented or preserved cabbage is the basis for Sauerkraut and Kimchi; and when cooked the leaves tenderize, releasing sugars. Cooked cabbage has a strong odor and it is believed to causes flatulence. Cabbage whether eaten raw or cooked is a great source of Vitamin C and a dietary fiber. Cabbage comes in two colors, red and white. Red cabbage occurs due the pH value of the soil. When cooking the red cabbage to maintain its color just add a pinch of vinegar.

Simple Cabbage Salad
1 cup canned corn, drained
1 can quartered artichokes, drained
1 cup sliced red cabbage
1 cup sliced white cabbage
1 tablespoon chopped garlic
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Combine all ingredients in a large bowl and toss to combine. Makes 4 servings.

Cabbage & Apple Salad
2 Granny Smith apples, cored and chopped
6 cups shredded cabbage
3/4 cup water
cup Balsamic salad dressing
cup sugar
1 tablespoon of corn starch
1/2 teaspoons celery seed
2 tablespoons plain yogurt
1/4 teaspoon salt
1/8 teaspoon dry mustard

Combine sugar, cornstarch, celery seed, salt and dry mustard in 2-cup microwave safe cup or bowl. Gradually stir in water and vinegar until smooth. Microwave on high, uncovered, for 3 to 3 1/2 minutes or until mixture boils and thickens slightly, stirring once. Refrigerate until chilled, about 3 hours.
Mix in salad dressing and yogurt. Combine cabbage and apples in serving bowl and pour on dressing. Toss lightly to coat. Serve immediately or refrigerate. Makes 4 servings.
Traditional Oriental Cabbage Salad
1 large head red or white cabbage, chopped
5 green onions, chopped
1/2 small carrots, grated
1 c. thinly sliced celery
1 cup sunflower seeds
1/2 cup slivered almonds
1 pkg. oriental noodles chicken flavor, Top Ramen
cup butter

Dressing
1 cup vegetable oil
2 teaspoon soy sauce
1 tablespoon garlic, minced
1 cup sugar
1/2 cup vinegar
1/2 teaspoon salt
Black pepper, as desired

Chop cabbage as for slaw.

Brown noodles, sunflower seeds, almonds, chopped onions, celery in butter and then set aside.
Put oil, vinegar, soy sauce, garlic, salt, and sugar in blender. Add chicken flavor season packet and black pepper (optional, as much as you like). Blend well. Pour over salad, toss together. Chill. Best when made 2 to 3 hours ahead of serving.

Cabbage salad is a good side dish to most meats as well as a stand alone.

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