cabbage salad

Thank goodness cabbage is so good for you because I love this stuff. It's low in calorie and fat and has tons of nutritional value. It's got dietary fiber, vitamin C, vitamin K, folate, potassium, manganese, vitamin A, thiamin, vitamin B6, calcium, iron and magnesium. Plus, its delicious. I like my cabbage in a slightly spicy Polish cabbage soup in the winter, or steamed and magicked by the folks over at Croaker's Spot with my soul food (sooo good!), but my favorite way to eat a cabbage is raw.

Another perk of the cabbage is that it is very affordable. I'm always looking for healthy, affordable, delicious (and time-efficient) additions to our meals, and cabbage probably hits all the marks. Yesterday I got a head of green cabbage, red cabbage, and a bunch of carrots to make a really easy salad. I chopped everything up, added some almonds, tossed it with my dressing, and voila! salad to last for days.

The dressing is a combination of things I've found online and Sharon's dressing. I'm not sure about the exact measurements because I mix and taste as I go, but its something like this: 1/2 cup red wine vinegar, 1 Tbsp of apple cider vinegar, 3 Tbsp of Dijon mustard, 1 Tbsp of olive oil, 1 Tbsp of yogurt, 1 Tbsp of orange juice, 1 tsp of salt, 1 tsp of pepper, 1 tsp of sugar. I change it up according to taste and use just enough dressing to coat the salad.



I love taking pictures of fresh vegetables.



As I was cutting the red cabbage, I was so intrigued by the awesome designs on the inside of the cabbage. Isn't it amazing!


Methinks this could turn into an art project!


So much cabbage! + dressing




I can munch on this stuff all day long. I love the different kinds of cabbage, and I can't get enough of the sweet vinegar kick. Sometimes I top it with some tomatoes or avocado. If you wanted to make it into an entree, you could add boiled egg, avocado, tomato, bacon, and cheese to make it into a really refreshing Cobb salad!

Last night for dinner, the salad accompanied sliced marinated steak pieces seared in a pan, baked potato, and egg. It was delicious. Next time, per Ken's request, I'm going to try the salad with a ginger dressing, using this recipe. Because a couple of heads of cabbage yields so much salad, I can experiment with different kinds of dressing. I will probably pair it with some pork tenderloins and corn bread, or maybe a shrimp risotto. I'll blog it if it happens!