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Red Cabbage: Versatile, Economical — and Tasty
I don’t know why it’s taken me so long to write a column about red cabbage, also known as purple cabbage. It’s always been one of my favorite vegetables, lending itself readily to raw shredded salads, to long-cooked braises — and to everything in between. You can sear red cabbage in a hot pan for five minutes on a side or quick-cook it in a stir-fry. With each cooking method, your red cabbage will gain a unique flavor and texture. This vegetable is also incredibly economical. The big ones I buy at my supermarket weigh about 4 1/2 pounds, enough to use for at least four different dishes.
Each week this series will present recipes around a particular type of produce or a pantry item. This is food that is vibrant and light, full of nutrients but by no means ascetic, fun to cook and a pleasure to eat.
Like blueberries, red cabbage contains anthocyanins, phytochemicals that some experts believe may have powerful antioxidant and anti-inflammatory properties. The nutritional attributes of red cabbage don’t just come from the anthocyanins. All vegetables in the cabbage family — the brassicas, also known as cruciferous vegetables — also are packed with sulfur compounds that may help protect the body.
Greens and Red Cabbage Gratin
This is a beautiful salad that keeps well for a few days in the refrigerator. For best results, make sure to shred the cabbage very thinly.
3/4 pound red cabbage, cored and finely shredded
1/4 pound carrots, peeled and finely grated
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon minced fresh chives
1 teaspoon minced fresh dill
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar or white wine vinegar
Salt and freshly ground pepper to taste
1 small garlic clove, finely minced
1 teaspoon Dijon mustard
6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil
1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredients. Drain.
2. Toss together the cabbage, carrots, parsley, chives and dill.
3. Whisk together the lemon juice, vinegar, salt, pepper, garlic and Dijon mustard. Whisk in the oil. Toss with the vegetables and herbs. Taste, adjust seasonings and serve. Alternately, allow to sit for 30 minutes to an hour in the refrigerator, then serve.
Yield: Serves four.
Advance preparation: This keeps well for a few days in the refrigerator
NYT
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