I prefer using a cheese slicer, but if you don’t have one of those you can use a mandolin. Remove any damaged outer leaves of the head of cabbage. But do as you please, this recipe is flexible enough to make sure this seemingly odd combination will still work for you! Red Cabbage Salad with Blueberries & Coconutġ/2 a head red cabbage, outer leaves removed and finely shreddedġ/4 cup dried coconut flakes – if you buy untoasted ones you can choose yourself if you want to toast them or not It does soften in and takes away that “rawness” that I’m not super fond of. However with this salad the finely shredded cabbage is cooked in the oven for just 15 min so it is more heated through than “cooked”. You can keep this salad entirely raw if you like, but personally I prefer red cabbage cooked hence I am doing it here. But that’s a little bit too wintery for now… With red cabbage my preferred way of eating it is slowly cooked with spices, red onion, apple and a little bit of red wine vinegar. ![]() If I’m cooking green cabbage I like to steam or blanche it quickly so that the colour just pops and turn out to be a really bright green. If not just for the great health benefits it brings, but for the beauty if the colour alone! I will admit that it has taken me some time to really get into the swing of cabbage love, but just as with beetroot, I’m a total convert these days. Savoy cabbage, the beautiful green leafy head one, is very popular here in Ireland and a staple part of the national dish “Bacon & Cabbage”. Cabbage is also rich in vitamin C, potassium, vitamin B6 (important for a well functioning nervous system), calcium, magnesium and manganese. One of the first natural healing remedies a learnt about in college was the healing power of cabbage juice for stomach ulcers as it is rich in the amino acid glutamine as well as the cancer protective phytonutrient indole-3-carbinole. (Ok, ok, I hear you it’s still summer!) It reminds me of Christmas in Sweden and having cooked red cabbage with the Christmas ham. Red Cabbage is one of my favourite winter vegetables. ![]() Or you can be a little bit more “out there” and add them in a salad like I’ve done here. They are of course delicious on their own as a simple snack, perhaps paired with a few walnuts for extra brain power potential, or on top of the morning smoothie / porridge / granola. Their blue plant power comes from the phytonutrient anthocyanins which have been shown to improve both memory and eyesight. This recipe may sound like an unlikely combination but it actually covers all the different taste elements in one bowl and it’s also a visual delight! Apparently most people don’t eat enough of blue / purple foods and in this bowl you get two different types straight up.īlueberries are tasty little nutritional power-houses. So if you happen to have some tips on how I can kindly ask them to go and snack else where, please share! At the moment it’s particularly bad and they’ve eaten a lot of my precious kale. And three, e very year around this time we seem to get an infestation of little butterfly larveas that eat anything that belongs to the cabbage family. Two, they take ages to grow (and that’s hard if you are low on patience). One, I don’t have much space and each head takes up a lot of space. I’ve never tried growing it myself for I think three reasons. Now, for me it is a seasonal vegetable and one I tend to mostly enjoy Autumn – Winter – early Spring time. ![]() I don’t know when my love affair with red cabbage started, but somewhere along the way it did. This means that sometimes I don’t get to act on the ideas I get, or end up trying things, even shooting the recipe and then never getting around to publish it, because life gets in the way or perhaps I’m not organised enough. At least if you are trying to keep things somewhat seasonal. I’ve been wanting to share this recipe for the longest time ever! And I’ve also wanted to share a red cabbage recipe here forever… The funny thing is when you do food blogging though is that there’s so much timing involved.
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