It’s a lovely 29° outside today…the kids are off of school…and we’re headed out to the winter garden that’s in full swing right now. What are we going to get? Cabbage!
Forgive me, but I didn’t know that cabbage is a superfood…and thank goodness my kids are blissfully unaware otherwise, they’d know it’s good for them and all bets are off. But now that I do know this, I’m compelled to share some details, plus a good recipe — largely because cabbage is so easy to grow, and takes almost no maintenance in the garden…and for some strange reason, I planted THREE rows of it this year. So I have a ton.
Here’s the good news on cabbage: Just one cup of chopped cabbage has just 22 calories. Good stuff! No, GREAT stuff, because that one cup is filled will lots of nutrients — and the most notable: sulforaphane, a chemical that increases your body’s production of enzymes that disarm cell-damaging free radicals and reduce your risk of cancer. Stamford University scientists found that sulforaphane elevates these cancer-fighting enzyme levels in your body higher than any other plant chemical. OK, I’m sold. That qualifies as a superfood for me.
So why not try a good Asian slaw. (This recipe calls for Napa cabbage, but we tried it with good ole green cabbage and it was great.)
4 Tbsp peanut oil
Juice of two limes
1 Tbsp Asian chili sauce (we used sriracha — you can find it in most grocery stores’ international section) 1/2 teaspoon celery seed
1 head Napa cabbage, finely chopped or shredded OR 1/2 head red cabbage and 1/2 head green cabbage
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/3 cup chopped cilantro
Whisk together the oil, lime juice, and Asian chili sauce. Combine the remaining ingredients in a large mixing bowl and toss with the dressing. The great thing about slaw is that it’ll keep for a couple of days in the refrigerator! It’s even better on day 2!