Ever walk through a bustling market, the kind described in
our Pesach issue - like Machane Yehuda? You cannot help but
be overwhelmed by the kaleidoscope variety of fruits and
vegetables and their beauty of design, color, shape, eye
appeal. Each species so different in every way, including the
richness of nutrients they supply - which, Rabbi Avigdor
Miller explains, is the reason why Hashem made them so
appealing.
Today we will focus on the cabbage, which was long looked
upon with longing, but which many refrained from using
except, perhaps in winter, and after stringent inspection,
since it was known to be bug-infested.
The cabbage shares family roots with kohlrabi, Brussel
sprouts, cauliflower, radish and turnip, and comes from the
mustard family. It is extremely rich in fiber and Vitamin C,
so much so that it is reputed to prevent cancer and even
mitigate it once that dreaded disease has set in R'l
(Rodale Press, publishers of Prevention Magazine).
Cabbage comes in two forms: red and white. Most of you have
probably never been enterprising enough to try the red
variety. So here's our introduction. We hope to get to the
white kind in a future issue.
Red cabbage, as its color indicates, is rich in iron, as
well. It is delicious as a salad or cooked.
An old cookbook I came across had this recipe to offer, upon
which you can improvise and optionalize (my word-coinage - to
try different options), but the serving idea presented here
adds finesse and appeal to any summer meal, and certainly to
Shabbos serving.
CABBAGE ROSE SALAD
Ingredients:
1 large head red cabbage
1 small head white cabbage, shredded (both
available free of bugs)
2 grapefruits, skinned and diced (I'd skip
this or use apples)
2-3 stalks of celery, diced
generous dollop of mayonnaise
sour cream - good for Shalosh Seudos meals,
but I think, also optional
handful of pecans or walnuts (still have
some from Pesach?)
2 sweet red peppers, finely slivered
Remove outside leaves of red cabbage and cut
off stalk close to leaves. Fold back the next two layers of
leaves and cut out the center of the cabbage. This will be
your rose petal shell for the salad itself - any vegetable
salad will do in here, actually.
Now here's the trick to get the flower
effect, something that can be done to limp vegetables, like
carrots, radishes, celery etc. (These can also be kept in
cold water in the fridge. to retain crispness.) Put the
cabbage shell into cold water for about an hour, then drain.
The leaves will spread and keep their shape better.
Mix all the ingredients, adding mayonnaise
and/or sour cream and fill the shell.
RED CABBAGE SALAD
What to do with the remaining red cabbage?
How about a white rose salad, reversing the petal process and
putting a red cabbage salad into your shell.
Shred red cabbage, add vinegar, small dash
of salt and pepper, sugar to taste. Lemon juice can be
substituted for the vinegar (as I had to do for one of my
married couples who did not use processed vinegar on Pesach).
It came out just as delicious and more healthful).
A delicious variation to this:
Add grated apples, nuts, raisins and a pinch
of cinnamon and ginger/nutmeg (you may like it better
without, but this adds an interesting flavor -
experiment!).
COOKED RED CABBAGE RELISH
Take my last paragraph and put the contents
in a pot with a little oil. Cook, stirring occasionally. Add
water as necessary to prevent scorching and to make a juicy
sauce. A delicious side dish, hot or cold.
