Healthy Cabbage Recipes

29 November 2005

Cabbage is taking centre stage as a possible useful nutritional supplement in beating bird flu. Here are three great ways to eat cabbage, whether raw, cooked or fermented, in Cabbage Grape and Honey Slaw, Marianne’s Stir Fry and Swiss Cheese and Sauerkraut Sandwich.

Cabbage, Grape and Honey Slaw

A tasty way to enjoy raw cabbage...

6 cups shredded green cabbage
1 1/2 cups seedless red grapes
1 1/2 cups diced tart apples (such as Granny Smith), peeled, cored and sprinkled with lemon juice

Honey Ginger Dressing
3/4 cup plain nonfat yogurt
3 tablespoons nonfat mayonnaise
1-1/2 tablespoons honey
1/2 teaspoons ground ginger
Makes 8 Servings

METHOD
Combine first three ingredients. Mix dressing ingredients. Pour over salad and chill for 30 minutes. Toss before serving.

Marianne’s Stir Fry

A long time family favourite, originating in Singapore

Half a head of cabbage, finely shredded
1 onion finely chopped
3 tblesp oil
1 egg
Salt (ideally sea salt) and freshly ground black pepper

METHOD
Heat the oil in a flat bottomed heavy pan or wok. When heated add cabbage and onion and stir vigorously for 3 – 4 minutes, until seared but still crisp. Crack an egg and stir in quickly so it threads through the whole mixture. Take off heat and add sea salt and freshly ground black pepper. Serve immediately.

Swiss Cheese and Sauerkraut Sandwich

A great way to try sauerkraut if you are not familiar with fermented cabbage.

8 oz Swiss cheese
8 oz ham
1 cup mayonnaise
8 oz can sauerkraut
Caraway seed (optional)
Dark Rye bread

METHOD
Sandwiches taste best if prepared one day ahead.
In a medium bowl combine everything but the bread and butter.
Chill overnight.
Spread butter on one side of each bread slice.
Top with cheese-ham mixture and another buttered slice of bread.

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