Best of the Best: Healthy harvest apple slaw • Cathy Best, lifestyle columnist
It’s September, produce stands and farmer’s markets are laden with cabbage and its cousins–all vying for attention on the menu. Cabbages–red, green and savoy, share the spotlight with bok choy, broccoli, brussels sprouts, cauliflower, kale, kohlrabi, mustard greens, collards and rutabaga, among others, in the Brassica genus of plants. These hardy cruciferous vegetables are sometimes referred to as cole crops. Rich in antioxidants, they carry impressive nutritional weight in vitamin C and iron as well as some beta-carotene and potassium; fresh dark leaves are the most nutritious. The added advantage of 21 calories per cup of raw green cabbage makes for a healthy side-dish.
In 2007 the National Gardening Association chose cabbage and kale as their Plants of the Year resulting in more varieties being available to gardeners and consumers. The designation may explain why, in the last few years, we have seen more recipes highlighting cabbage and kale in magazines and on restaurant menus; these new varieties inspire experimenting in the culinary world.
In the South, cabbage is a menu staple. Often served as slaw with barbecue, fish, and hot dogs, we get our fair share of vitamin C at the dinner table, tailgating, boating and picnicking. This time of year I take advantage of freshly harvested cabbage and apples and make a side of apple slaw. An often requested family favorite it’s quick, tasty and a nice change from traditional slaws.
2 cups each of shredded green cabbage and purple cabbage (if short on time use 1 bag of slaw mix–I like the one with green cabbage, purple cabbage and carrot)
1 cup of shredded carrots or a half-bag of matchstick carrots
1 apple–Honey Crisp, Gala or Fuji–a sweet/tart crisp variety–cut in bite size pieces
¼ cup Duke’s mayonnaise
1 Tablespoon lemon juice
1½ teaspoons sugar
Whisk mayonnaise, lemon juice and sugar together in a small bowl and mix well with slaw and apple. I prefer a light amount of dressing and use just enough of this recipe to lightly coat the slaw and apple. Serve immediately; the dressing can be made the day before, refrigerated, and mixed with slaw and apple just before serving. Serves eight.
Best of the Best
Madison Produce Company, East Washington Street, Madison, 706-342-1908 They have Gala apples and cabbage.
Donna Hay magazine. The winter issue is on sale now and full of fast, fresh and simple recipes as well as food sources, cooking techniques and speedy weeknight meals. This issue has some unique kale, cauliflower and cabbage recipes.
www.donnahay.com (Note magazine description above)
Fermented cabbage or sauerkraut, as we know it, was used as early as the 17th century by the Germanic people to protect sailors at sea from contracting scurvy, due to a lack of vitamin C, during long voyages.
Mark Twain once said, “Cauliflower is nothing but cabbage with a college education.”
Printed in the September 20, 2012 edition