The cabbage family includes all of the cruciferous vegetables: broccoli, Brussels sprouts, cauliflower, kale and kohlrabi. The name “cruciferous” comes from the cross-shape blossoms common to all of these vegetables. Cabbage is a good source of vitamin C and contains some vitamin A.
Cabbages come in many shapes, from almost flat to round, and the leaves range from curly to smooth. The word “cabbage” is derived from the French word caboche, a colloquial term for head. In the U.S., the most frequently used cabbage is indeed a compact,round head. The waxy-textured, smooth leaves are tightly wrapped and range in color from almost white to green and red. When buying cabbage, look for a head that is heavy for its size with crisp, fresh-looking outer leaves.
This delicious and colorful side dish provides a quick and easy way to include a cruciferous vegetable in your meal planning. It can be served hot or cold and keeps well, tightly covered, in the refrigerator for several days. You can substitute green cabbage in this recipe, but the red makes a more attractive dish. If youre really in a hurry, you can substitute coleslaw mix for the cabbage leaves.
BRAISED RED CABBAGE
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 4 servings
1/2 teaspoon olive oil
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1/2 cup thinly sliced onion
2 1/ 2cups packed red cabbageslices
1 bay leaf
Pinch each: ground cloves,salt
1/4 teaspoon each: freshly groundblack pepper, caraway seed
2 tablespoons red wine
1 tablespoon red-wine vinegar
1/2 cup vegetable broth
1 small apple, peeled, cored, cut into matchstick-sizepieces
1 tablespoon red currant jelly
1 1/2 tablespoons minced parsley
1. Heat oven to 350 degrees. Heat olive oil in medium-size, oven-proof skillet. Add onions and cook over medium heat until they are golden brown. Add cabbage, cover and cook about 2 minutes.
2. Add bay leaf, cloves, salt, pepper, caraway seed, red wine, red-wine vinegar and vegetable broth. Mix well and cover skillet. 3. Transfer covered skillet to oven and cook for 25 minutes, or until cabbage is completely wilted. 4. Add sliced apple and red currant jelly and mix well. Return to oven and cook for additional 10 minutes. Garnish with parsley.
Nutrition information per serving:
Calories ……. 55 Fat …………. 0 g Cholesterol .. l0 mg
Sodium …… 70 mg Carbohydrates .. 10 g Protein ……… 1g
Q. This salad-dressing recipe is great for large group functions. I would appreciate it if you could revise it to a more manageable size for my family. Thanks so much. Mrs. B., Minnesota
THOUSAND ISLAND DRESSING
Preparation time: 10 minutes
Cooking time: 35 minutes
Yield: 1 1/2 gallons
1 gallon mayonnaise
1/2 gallon ketchup
3 cups sweet pickle relish
1 cup grated onion
1 1/2tablespoons each, or to taste:sugar, salt
Combine all ingredients and mix well. Chill before serving.
Nutrition information per 2-tablespoon serving:
Calories ……. 150 Fat ……….. 15 g Cholesterol .. 11 mg
Sodium …… 310 mg Carbohydrates .. 5 g Protein …….. 0 g
A. Here is the “tamed” version of your huge recipe! It really is easy, quick and good. Other than bringing the proportions down to 1/16th of the original, the only changes I made were to reduce the calories, cholesterol and fat by using a low-fat mayonnaise and slightly reducing the amounts of sugar and salt.
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The sodium in my revision is slightly higher than in the original, however, because of the sodium in the low-fat mayonnaise. If you are worried about salt, reduce the added salt or use low-sodium ketchup.
TAMED THOUSAND ISLAND DRESSING
Preparation time: 10 minutes
Yield: 1 1/2 cups
1 cup low-fat mayonnaise
1/2 cup ketchup
1/4 cup sweet pickle relish
1 tablespoon grated fresh onion
1/4 teaspoon each or to taste: sugar, salt
Combine all ingredients in a small bowl and mix well. Chill to blend flavors before serving.
Nutrition information per 2-tablespoon serving:
Calories …….. 60 Fat ………… 7 g Cholesterol .. 7 mg
Sodium …… 325 mg Carbohydrates .. 5 g Protein ……. 0 g
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Send your recipe for revision to: Cook it light, baiduhai, 435 N. Michigan Ave., Chicago, Ill. 60611-4041.