Monday, January 19, 2009

Simply Red

I am on staff at a learning center for an organic farm in northern Illinois. I was fortunate to also have the opportunity to work with the farm crew for several weeks this past fall. The vegetables on this farm are gorgeous! I knew that chard was pretty, and that herbs can be quite attractive. But I didn't know that broccoli could look so majestic, or that cabbage could be quite so large...think Little Shop of Horrors!

I realized that, while my family eats a much wider array and quantity of vegetables than many, there are still so many that I am just not accustomed to preparing. And cabbage is one of them. I don't remember eating it as a child, I don't remember my mother fixing it. I just somehow missed all things cabbage (except for coleslaw at a restaurant).

But, cabbage is such wonderful winter vegetable. It is harvested in the late fall, even here in Northern Illinois, and it can keep for a month easily in your fridge.

So, earlier this week I made a lovely cabbage salad with a nice little head of red cabbage. I looked at a variety of recipes online and in my cookbooks, but opted for just slicing and dicing what was in my crisper. Here it is...

1/2 head of red cabbage, thinly sliced
1/2 yellow pepper, chopped
bunch of green onions, chopped
stalk of celery, chopped

I then made a simple lime dressing (based on the Lime-cilantro vinaigrette in GRUB)
2 T lime juice
1 t dijon mustard
1 t parsley flakes (I didn't have any cilantro)
2 t pure maple syrup
sea salt to taste
3T Extra Virgin Olive Oil

Toss together, and let the flavors blend. Tasted good that day, tasted even better the next.
My 8 year old daughter gave it a try but didn't like it. My husband said it was definitely a keeper.

Did you know that cabbage has more vitamin c than oranges!

1 comment:

  1. Hey Tracy, That sounds really good. Too bad about the cilantro, I think Cilantro would have been good with it. Either way, though, it sounds great!