December Veggie of the Month: Red Cabbage
Benefits:
- High in antioxidants
- Contains sulforaphane, which is heart healthy and has cancer-fighting properties
- Promotes healthy bones with vitamin C & K, manganese and zinc
- Anti-infammatory
Recipes
Pickled Red Cabbage with Apples and Walnuts
Ingredients:
- 1 small red cabbage quartered, cored and finely shredded (with a mandoline, if you can) 2 red onions, finely sliced (with a mandoline, if you can)
- 1 dried red chilli
- 2 juniper berries
- 2 allspice berries
- 200ml red wine vinegar
- 75g demerara sugar
- 100g walnut halves, toasted and lightly crushed with a pestle and mortar 1 small pack dill, chopped
- 3 Granny Smith apple, skin on, quartered, cored and sliced
Instructions:
- Tip the cabbage and red onion into a bowl and season with 2 tsp sea salt, then toss together. Set aside for to cure for 20 mins.
- Meanwhile, pour 200ml water into a saucepan and add the chilli, juniper, allspice, vinegar and sugar, then bring to the boil. Tip the cured cabbage into a colander and rinse once under cold water to remove any excess salt. Pack into a large, clean container and pour over the warmed spiced pickling liquid. Put on the lid and leave in the fridge until needed. Can be made up to a week ahead.
- When you are ready to serve, drain the pickling liquid from the cabbage and discard the dried chilli. Bring up to room temperature, then stir through the nuts, dill and sliced apple. Spoon the salad into a large salad bowl to serve.
Sesame Chicken and Red Cabbage Salad
Ingredients:
- 3 Tbsp. extra-virgin olive oil, divided
- 3 Tbsp. soy sauce, divided
- 2 Tbsp. honey, divided
- 4 skinless, boneless medium chicken thighs (1–1½ lb.)
- Kosher salt, freshly ground pepper
- 1 medium head of red cabbage (about 2 lb.)
- 12 oz. green beans, trimmed
- ¼ cup unseasoned rice vinegar
- 2 Tbsp. toasted sesame oil
- 1 Tbsp. sriracha
- 1 garlic clove, finely grated
- 3 scallions, thinly sliced on a diagonal
- ½ cup coarsely chopped cilantro, plus more for serving
- 3 Tbsp. salted dry-roasted peanuts, coarsely chopped
Instructions:
- Whisk 1 Tbsp. extra-virgin olive oil, 1 Tbsp. soy sauce, and 1 Tbsp. honey in a medium bowl to combine. Add 4 skinless, boneless medium chicken thighs (1–1½ lb.), season with kosher salt and freshly ground black pepper, and toss to coat.
- Place a rack in middle of oven; heat broiler. Cut 1 medium head of red cabbage (about 2 lb.) in half through core, then cut each half into 3 wedges, keeping core intact. Arrange cabbage and 12 oz. green beans, trimmed, on a large rimmed baking sheet, leaving space on one side for chicken. Drizzle with remaining 2 Tbsp. extra-virgin olive oil, then season with salt. Place chicken in a single layer in reserved space and broil until cabbage, green beans, and chicken are charred in spots and chicken is cooked through, 17–22 minutes. Let cool 5–10 minutes.
- Meanwhile, whisk ¼ cup unseasoned rice vinegar, 2 Tbsp. toasted sesame oil, 1 Tbsp. sriracha, 1 garlic clove, finely grated, remaining 2 Tbsp. soy sauce, and remaining 1 Tbsp. honey in a small bowl to combine; season dressing with salt.
- Transfer chicken and cabbage to a cutting board; transfer green beans to a large bowl. Remove core from cabbage; discard. Coarsely chop cabbage, then coarsely shred chicken. Add both to bowl with green beans. Add about three fourths of 3 scallions, thinly sliced on a diagonal, and ½ cup coarsely chopped cilantro and drizzle dressing over; toss salad to coat. Taste and season with salt and pepper.
- Top salad with 3 Tbsp. salted dry-roasted peanuts, coarsely chopped, and remaining scallion and cilantro.
Shrimp and Red Cabbage Turmeric Slaw
Ingredients:
- 1 tablespoon plus 1 teaspoon olive oil
- Juice from 2 limes, divided
- 1 teaspoon salt (optional)
- 1/8 teaspoon black or white pepper
- 1/2 head red cabbage, shredded (or green head cabbage)
- 1 cup mango, cubed (or defrosted frozen mango)
- 1/4 small red onion, sliced into thin strips
- 4 tablespoons freshly chopped cilantro, divided
- 1/2 pound extra large shrimp, peeled and deveined
- 2 garlic cloves, crushed
- 3/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/8 teaspoon chili powder
- 1/8 teaspoon crushed red pepper flakes
Instructions:
- Combine 1 tablespoon of olive oil, juice from 1 lime, pepper (and 1/2 teaspoon salt, if using). Toss with the cabbage, red onion, mango, and 2 tablespoons of cilantro.
- Combine shrimp with the remaining salt (if using), turmeric, cumin, chili powder and crushed red pepper flakes.
- You may grill or sauté the shrimp. If grilling, add garlic and olive oil to shrimp. Shrimp may be grilled on a skewer or on a grill pan if using a barbecue. If sautéing, use medium-high heat, add 1/2 teaspoon of olive oil, and cook half of the shrimp 1 1/2 to 2 minutes on each side, until shrimp is cooked through and opaque. Set aside, add the remaining 1/2 teaspoon of oil and remaining shrimp. Cook until shrimp is cooked through and opaque. Add the crushed garlic in the last minute. Return all the shrimp to the skillet and stir to combine with garlic. Remove from heat and squeeze lime over shrimp.
- Mix grilled or sautéed shrimp with cabbage salad. Toss in the rest of the cilantro.
Red Cabbage Soup
Ingredients:
- 1/4 cup olive oil
- 1 yellow onion, diced (~1 1/2 cups)
- 2 teaspoons minced garlic (~2 large cloves)
- 4 cups thinly sliced red cabbage
- 2 cups diced yellow potatoes, cut into 1/2-inch pieces
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 tablespoon dijon mustard
- 1-1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
- 6 cups vegetable broth
- 2 tablespoons all purpose flour
- 2 tablespoons fresh dill, finely chopped
- 1 15 ounce can navy beans, drained and rinsed
Instructions:
- Add oil to a large pot over medium heat. Add in onions and garlic and sauté for 5 minutes, stirring occasionally.
- Add in cabbage, potatoes, carrots, celery, dijon mustard, 1 teaspoon of salt and pepper. Stir well and cook for 5-7 minutes, until the vegetables start to soften.
- Reserve 1/4 cup of the vegetable broth and set aside.
- Add the remaining vegetable broth to the pot with the apple cider vinegar. Increase heat to high and bring the soup to a boil. Reduce heat to low, cover and simmer for 20 minutes.
- In a small bowl, whisk together the 1/4 cup of vegetable broth with the flour until smooth. Add to the soup and stir well.
- Add the navy beans and dill and cook for an additional 10-15 minutes, until the soup is slightly thickened. Serve warm.
