crunchy bits

Golden cabbage! Cabbage is part of the Brassicaceae family of greens. Others in the family are broccoli, brussel sprouts, kale, cauliflower and collards.

Cabbage is high in vitamin K and vitamin C. It also contains manganese, vitamin B6, folate, thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium.

Eating cabbage and others from this family have been shown to lower the risk of breast cancer in women so stock up ladies!

This recipe is so incredibly easy and very satisfying. By the way, tryptophan is the same thing found in turkey that makes people feel sleepy after. This is of course much healthier than that turkey dinner and oh so cheezy and yummy.

Golden Cabbage

• 1 head green cabbage
• 4 TBS olive oil
• 1/2 tsp sea salt
• 1/4 tsp garlic powder
• pepper to taste
• 2 TBS nutritional yeast

Shred cabbage. Add olive oil. Add other ingredients. Put in dehydrator to desired softness.

My adaptions:
Sometimes I just cut the cabbage real thin. This time I used the shedding blade on my food processor. I didn’t really measure the ingredients and it still comes out fantastic every time. I didn’t have garlic powder so I added a clove of chopped garlic. The rest I did as the recipe states. I do not dehydrate this and don’t find it necessary at all. I do massage the cabbage to mix it around and this helps wilt the cabbage a little to make it softer. This recipe is so versatile. You can easily add other veggies to dress it up as well. Carrots or red pepper would look especially pretty.

Sioux pipes up: Hemp or chia seeds add a nice crunch and flavor,  giving a big boost to the nutrient profile as well. I also often add thinly sliced red onion for color and flavor. We don’t dehydrate it, and like it both fresh and after it’s been marinating for a while. Lucia prefers it fresh and with a sprinkle of chia seeds in her bowl, but will eat it once it has wilted down a bit.

Leftovers can always be topped on salad or used in a collard with other veggies as a wrap.

Be creative!

This entry was posted on Thursday, February 4th, 2010 at 7:19 pm and is filed under raw food, salads. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.