CABBAGE

CABBAGE

Cabbage is remarkably flexible: raw in salads and slaws, braised over low heat, quickly cooked in stir-fry’s. Cabbage is bright and crisp when raw and mellows and sweetens the longer it's cooked.

Choosing Cabbage

Look for brightly colored leaves with crisp, moist looking edges, fresh looking cut ends without browning, and heads that feel heavy for their size. Any yellowing leaves, bruised leaves, or mushiness. Don’t choose that cabbage.

Types of Cabbage.

The difference types of cabbages – green, Savoy, red, Napa, Packchoy, Brussels sprouts

Health Benefits of Cabbage.

Cabbage ranks right up there with broccoli and cauliflower and Brussels sprouts with a reputation for fighting cancer. It's also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff -- the fewest calories and least fat of any vegetables.

From green cabbage you'll enjoy a fiber boost and a respectable amount of vitamin C. Two types of cabbage, Savoy and Packchoy, provide beta-carotene -- an antioxidant that battles cancer and heart disease. For those who don't eat dairy products, a Packchoy is an important source of calcium, which may help prevent osteoporosis and aid in controlling blood pressure.

 CABBAGE SLAW

INGREDIENT

• For the dressing:
• Sesame oil       -              1 tbsps
• Soya sauce                        1 tbsps
• Olive oil                             1 tbsps
• Lemon Juice                      2 tbsps
• For the salad:
• Cabbage shredded          250g
• Onions, sliced thinly        100g
• Spring onion                       25g
• Sesame seeds                   For garnish

METHOD

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, onions, and green onions. Toss with dressing. Top with sesame seeds. Serve immediately or chill before serving.