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.
