Monday, March 14, 2011
You can eat cabbage raw, in a salad, or cooked in so many different ways. Cabbage is packed with vitamin C, E, A, B, magnesium, calcium, iron and sulfur, and loaded with fiber.
I eat a lot of cabbage following my Raw Food diet because it is so healthy for you and right now it is dirt cheap. All of the grocery stores have been running sales for the past 2 weeks because of upcoming St. Patty’s Day. Tons of corned beef and cabbage, potatoes, and carrots will be served on Thursday. On my plate will just be the cabbage in the form of a salad. Currently the stores around where I live have cabbage on sale for a meager 17 cents a pound. You certainly can‘t beat that.
I have always preferred raw cabbage opposed to cooked cabbage. My Mom is Sicilian and the Italian way to make a cabbage salad is quite simple. You just finely shred cabbage and toss with olive oil, lemon juice, salt and pepper and perhaps some garlic powder. YUM! No mayonnaise based cole slaw for my family, this is how we prefer it. I absolutely hate the cole slaws that add mayonnaise and please explain to me why they add sugar to the mix. Yuck!
My favorite go to dinner is my Cabbage Slaw with a Twist. I don’t know how I ever came up with that concoction but I love it. It certainly has strange ingredients as far as pairings go but it just seems to work. There has not been one person that I have made this for that did not like it.
Cabbage Slaw With a Twist
A couple of other favorites I like that I created and put into Spark Recipes so I could track:
Middle Eastern Cabbage Slaw
I am working on a new recipe, a Thai Cabbage Slaw but I am still tweaking it. It is still a work in progress.
If anyone has been dieting as long as I had prior to joining Spark People you all know about the Cabbage Soup Diet. OMG that was awful. There was no way I could eat just that for all 3 meals for just one day let alone 7 days. The concept of eating a vegetable soup prior to a meal is a great way to cause you to eat less at that meal. However to just eat that as all of your meals is just plain gross to me. No thanks!
There are so many different ways to prepare cabbage. Almost every culture has cabbage dishes from Corn Beef and Cabbage from Irish Americans ()no it is not from Ireland), Creamed Cabbage from the Germans, Curried Cabbage dishes from India, Hungarian Stuffed Cabbage, Curtido which is a Salvadorean Pickled Coleslaw, Kimchee from Korea, Thai Cabbage and Shrimp Salad, Shrimp Tacos from Mexico, Kahlua Pork and Cabbage from Hawaii just to name a few. I bet you never realized how of a staple cabbage was.
Take advantage of the cheap cabbage prices this week and try a new cabbage recipe or two. I must have 3 heads of cabbage in my fridge as it stays fresh for such a long time. I know I will use them up with in the next couple of weeks.
It really pays to eat vegetables in season, especially in this economy. I am counting the days till asparagus comes in season. Followed by my favorites, Jersey Tomatoes and Sweet Jersey Corn. You have never tasted corn so sweet than when you eat it Raw. It is like eating candy.
Saturday, March 12, 2011
Like the sweet potato and the yam turnips and rutabagas often have the names used interchangeably. The white turnip is a creamy globe tinged with rose at the top. The rutabaga is a large globe with a tan skin and a yellow interior. The outside is usually waxed to keep the vegetable from drying out. Turnips are smaller than Rutabagas. Turnips have a smooth texture while Rutabagas have a rough texture. They are tougher and starchier than Turnips. While the Turnips come white-fleshed, Rutabagas are yellow-fleshed. While the flesh of Turnips remain whitish after cooked, the Rutabagas changes to yellowish-orange after cooking. Turnips have a bitter flavor compared to the Rutabagas which are a bit sweeter when they are the smaller ones. I think once the rutabaga grows larger than the size of a softball then the rutabaga has the stronger taste. Their growing seasons are also different. Turnips are grow the best between October through March. The Rutabagas season falls from September through June.
Both the turnip and rutabaga are moderately good sources of food fiber, calcium,folic acid, magnesium, and phosphorus, and Vitamins A and C; but, nutritionally, rutabagas are superior, having almost twice the amount of nutrients as the white turnip. Caution: Individuals with thyroid problems should limit or avoid eating turnips because it contains substances called goitrogens which can interfere with the functioning of the thyroid gland.
For additional health benefits and diseases they aid check out:
Bunch of small white turnips
Peel the turnips then dice them up as you would do for potatoes.
Boil in plenty of water for about 45 minutes.
Drain of the water and mash the turnips.
Return the turnips to the pot and warm them with butter, white pepper, and salt to taste
Caramelized Turnips Recipe
1 Tbsp olive oil
1 1/2 lbs turnips, peeled and roughly chopped (about 3 large turnips)
1 1/2 Tbsp brown sugar
1 cup water
Salt to taste
Using a large nonstick pan, heat olive oil over medium-high heat. Add turnips and cook until turnips are browned, about 10 minutes. Add sugar and cook for 30 seconds, stirring constantly. Add water and a pinch of salt and stir to combine. Simmer for about 10 minutes, until turnips are tender and all liquid has been absorbed.
Baby White Turnip Salad With Toasted Pecans And Bacon
4 small white turnips with their greens attached
1/4 c. pecan halves or pieces
3 oz. bacon
1 green garlic stalk or green onion, sliced on the bias
salt and pepper, to taste
1-2 Tbsp. Balsamic Vinegar
1-2 Tbsp. olive oil
Preheat the oven to 350.
Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside.
Slice turnips as thin as possible (use a mandoline if you have one). Put into a bowl of iced water.
Toast the pecans in the oven just until they start to brown. Remove from the oven and set aside.
In a non-stick pan, sauté the bacon until crunchy on the outside. Remove from the pan and set aside, reserving the fat.
Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside.
Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and sauté until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted.
Remove the sliced turnips from the iced water bath, dry them with a kitchen towel and toss with the vinaigrette.
Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.
Purée of Turnip Soup
1 lb white turnips (about 4 medium turnips)
1 medium Russet (or other starchy) potato
2 Tbsp unsalted butter
1 medium onion, peeled and roughly chopped
1 clove garlic, peeled and crushed
½ cup dry white wine
Cut turnips into (roughly) same-sized pieces, about ½ inch to 1 inch thick.
Peel the potato and cut it into pieces about the same size as the turnips.
In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat.
Add the onion, garlic and turnips and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously.
Add the wine and cook for another minute or two or until the wine seems to have reduced by about half.
Add the stock and the potato. Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the turnips and potatoes are soft enough that they can easily be pierced with a knife. Don't let them get mushy, though.
Remove from heat and purée in a blender, working in batches if necessary.
Season to taste with Kosher salt and white pepper.
Roast Chicken With Turnips
By MARK BITTMAN
Leon O'Neal's Turnip Greens
Raw Turnip Salad
2 bunches small white turnips (8-10 turnips)
1 - 2 tsp. lemon juice
Extra virgin olive oil for drizzling
Freshly ground black pepper
Trim stem end and any scraggly roots off the turnips. If they came with greens attached reserve those for another use. Scrub turnips clean.
Slice turnips very thinly. Put sliced turnips in a medium bowl and toss with the lemon juice.
Divide turnips evenly between 4 to 6 salad plates. Drizzle with olive oil, sprinkle with salt, and top with a dusting of freshly ground black pepper.
Raw Turnip Chips
1 white turnip
1 tsp olive oil
Slice white turnips paper thin on a mandoline.
Place in a bowl and add 1 tsp. olive oil to turnips.
Season with salt/pepper to taste or can omit this step.
Mix/massage the turnips and olive oil.
Put in dehydrator for about 5 hours till desired texture @115 degrees. I dehydrate mine till real crispy like Potato Chips.
Raw Turnip Refrigerator Pickles
4 cups white vinegar
2 cups water
6 tablespoons kosher salt
1/2 cup sugar
1/4 cup or more pickling spice (or mix your own from mustard seeds, bay leaves, allspice, black pepper, dill seed, cloves, coriander and cinnamon)
1/4 to 1/2 cup chopped garlic
1/4 to 1/2 cup fresh herbs like dill and thyme, chopped or sprigs (optional)
Add the salt and sugar to the vinegar and water in a non-aluminum bowl, and mix to dissolve. Add spices, garlic and herbs, if using. Pour over chopped vegetables in a big jar or bowl that will fit, covered, in your refrigerator. After three days start serving the pickles, and adding new vegetables to the pickle vat.
Can do this with: cucumbers, string beans, carrots, jicama, zucchini, green tomatoes - any vegetable you want to pickle actually
PS: Just in time for St. Patty’s Day many make their Irish Stew or their Corned Beef and Cabbage recipes and add white turnips to either the stew or to their corned beef boil items. Hint: it is a good way to try turnips.
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