Cabbage is a long-time member of the Brassica vegetable family. It’s a leafy green, red (purple) or white (pale green) biennial plant that’s widely used throughout the world.
One of the surprising facts is that cabbage is actually richer in vitamin C than oranges. Cabbage is rich in fiber, a good source of vitamins A and K, with a healthy dose of calcium, magnesium, and potassium. Plus, one cup adds up to only 22 calories.
Mention “cole slaw” and most people envision a salad of cabbage with a slightly sweet mayonnaise dressing that’s served with BBQ ribs or burgers. But this skinny slaw is not at all like a deli cole slaw; it’s light, beautiful, and tastes great the day you make it, but even better a day later.
The medley of cabbage, edamame and petit pois is an attractive, healthy, and delicious vegetable side dish to serve. It’s very easy to make and works well with meats, fish and poultry.
If you love au gratin dishes, you’ll be delighted to make this healthier version. The crunchy Parmesan and breadcrumb topping creates an illusion of a creamy cabbage au gratin with out the calories. Why not make it for dinner tonight? Bon appétit!
Skinny Slaw Asian Style(Serves 4-6)1/2 head of green cabbage, thinly sliced
1 bunch scallions, trimmed and sliced
2 carrots, peeled and shredded
1/2 red bell pepper, cored, seeded, and diced
About 1/2 cup chopped flat leaf parsley, choppedFor the dressing:1/2 inch of fresh ginger root, peeled and minced
1 large clove garlic, peeled and minced
1 teaspoon Dijon mustard
About 2 tablespoons freshly squeezed lemon juice (1 large lemon)
4 to 5 tablespoons extra virgin olive oil
Splash of sesame oil to taste
Sea salt and freshly ground black pepper to tasteTo prepare:With a knife, mandoline, benriner, or the food processor fitted with the slicing blade, cut the cabbage into thin slices. Transfer the cabbage to a mixing bowl.
Add scallions, carrots, bell pepper, and parsley and toss well.
In a small bowl, whisk together the ginger, garlic, mustard, and lemon juice. In a slow steady stream, add the oil, whisking constantly until the mixture becomes an emulsion. Add sesame oil, salt and pepper to taste.
Spoon just enough dressing on the vegetables until they glisten.
Taste and adjust the seasonings.
Cover and refrigerate until serving time or longerMedley Of Cabbage, Edamame, And Petit Pois(Serves 4)1/2 head of green cabbage, sliced
2 cups frozen shelled edamame, defrosted
2 cups extra fancy petit pois, defrosted
About 2 tablespoons extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to tasteTo prepare:Cut cabbage into wedges, remove the core, and slice into desired widths.
In a large saucepan over high heat, add water, bring to a boil, add salt and the cabbage and blanch until it is crunch tender, about 4 minutes. Cooking time will depend on the thickness of the cabbage.
With a wire strainer, scoop the cabbage out and drain well.
Add edamame and peas to the water and cook until tender, about 3 minutes. Transfer the peas and edamame to a colander and shake off the excess water.
Toss the cabbage, peas, and edamame together, drizzle with oil, season with salt and pepper.
Taste and adjust the seasonings and serve at once.Creamless Cabbage Au Gratin(Serves 4)1/2 head cabbage, thinly sliced
1 small yellow onion, halved and thinly sliced
Extra virgin olive oil for drizzling
Sea salt and freshly ground black pepper to taste
Few grates of nutmeg, to taste
1/2 teaspoon dried marjoram or more to taste
About 1/2 cup good quality chicken or vegetable stock
1 to 2 ounces (1/4 cup) freshly grated Parmesan or Grana Padana Cheese
1/4 cup dry breadcrumbsTo prepare:Preheat oven to 350 degrees F.
Drizzle olive oil on the bottom and sides of an oven-to table baking dish large enough to hold all the cabbage.
In a large saucepan over high heat, bring water to a boil, add salt to taste, sliced cabbage, and blanch about 2 minutes. Transfer to a colander and drain well.
Place a layer of cabbage on the bottom of the baking dish, drizzle a few drops of oil on the cabbage, scatter a layer of onions over the cabbage, season with salt, pepper, nutmeg, and marjoram (a few pinches of each) and finally about a teaspoon of Parmesan cheese on top.
Continue, repeating the process until all the cabbage and onions are in the dish (about three layers, ending with cabbage.)
Drizzle a few drops of oil over the vegetables and spoon the stock around the edges of the baking dish.
Scatter breadcrumbs and Parmesan cheese over the whole affair and bake until the cabbage is tender to the point of a table fork and the top is golden brown, about 35 to 45 minutes.
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