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Taste the Rainbow: Purple

Camilla Salem — Fri, 13 Apr 2012 03:05:11 PDT

Purple-hued fruits and vegetables are works of art. It's surprising just how many exhibit this bold color profile. I grabbed a bright purple head of cabbage, a box of blueberries (a personal favorite), an elegant Japanese eggplant, and a seasonal Spring onion. Not only did they make a fun photograph, but each can be enjoyed in so many different ways. For ways to enjoy these purple fruits and vegetables, just keep reading.

In Season: Green Cabbage

YumSugar — Mon, 14 Nov 2011 11:57:06 PST

Green cabbage is one of those vegetables in the grocery store that tends to get looked over. It's a humble, cold-weather ingredient that doesn't scream out for attention. It may not be as fancy as red, napa, or savoy varieties, but see why it really does deserve to be praised when you take a moment to read about green cabbage.

Learn to Love: Red Cabbage

Heather Dale — Thu, 22 Sep 2011 03:06:25 PDT

With berry season coming to an end, it's time to turn our attention to some Fall-friendly vegetables that often get ignored. First up: red cabbage, an inexpensive veggie option packed with antioxidants and nutrients, is easy to cook with and can be used in a variety of dishes.

Cabbage, in general, helps lower cholesterol, and because it's part of the cruciferous family of vegetables, cabbage may help lower the risk of many types of cancer. But did you know that red cabbage contains almost twice the vitamin C as green cabbage? Here are some other red-cabbage facts you maybe didn't know.

The rich red color of red cabbage is due to its concentration of anthocyanin polyphenols. These flavonoids are said to act as an anti-inflammatory, and play a therapeutic roles in a number of human diseases. Keep in mind that both anthrocyanin and vitamin C are water-soluble, so try to just use a small amount of water with your cabbage, and the less cooking time, the better.
In addition to being packed with vitamin C and anthocyanins, red cabbage is packed with fiber, vitamin K, vitamin B6, potassium and manganese, and also contains thiamine, riboflavin, folate, calcium, iron, and magnesium.
It's the glucosinolates in cabbage that get the award for their "anticancer" benefits. Red cabbage is one of the best natural source of glucosinolates. In cabbage, glucosinolates get converted to isothiocyanate compounds that, according to research, are said to aid in the prevention of cancers like bladder, breast, colon, and prostate.
Red cabbage can be sautéed and enjoyed on its own; it can be used for salads like this cabbage salad with apples and caraway seeds; or, you can get fancy and use it in this provençal kale and cabbage gratin dish.

Source: Flickr User visulogik

Make This: Cabbage Salad With Apples and Caraway Seeds

FitSugar — Thu, 06 Jan 2011 03:49:58 PST

Cabbage is one of those healthy foods that people tend to avoid, but it really is a great alternative to lettuce and so good for you. My favorite type is Napa cabbage, which tastes slightly sweeter than other cabbages. Not only does it have a wonderful crunch, but it also has some seriously healthy attributes.

Cabbage is great for detoxifying your liver and studies have shown that it can help prevent prostate, colon, and lung cancers. This is probably due to the fact that it is loaded with phytonutrients, which work to clear free radicals and toxins, including potential carcinogens from our systems. Not only that, but it is high in vitamin C as well as vitamin K, not to mention fiber. I like to whip up a Napa cabbage is in a simple salad, to pair with hearty, Winter dinners because the salad is so light and crisp. Check out the recipe.

Sunday Dinner: Sweet & Sour Beef Cabbage Soup

Susannah Chen — Sun, 21 Nov 2010 06:00:32 PST

If you love stuffed cabbage rolls but aren't in the mood to get your hands dirty, this soup might just be the way to go.

While Golden Delicious apples and honey lend the dish a bit of sweetness, cider vinegar ensures every spoonful ends with a bit of bite, too. The soothing, one-pot meal also includes caraway seeds, thyme, and paprika; take the Eastern European flavors to the next level by serving alongside crusty rye bread. For the healthy, comforting recipe, read more.

Make This: Provençal Kale and Cabbage Gratin

Susi May — Wed, 03 Nov 2010 05:50:39 PDT

I crave cooked leafy greens on cool nights - sauteed or crispy. But lately I have been wanting more. Luckily, Martha Rose Shulman's latest cookbook The Very Best of Recipes For Health came to the rescue. She has a simple, healthy, tasty gratin featuring two super foods: kale and cabbage. And to top if all off the recipe calls for gruyère! I was almost disappointed that my girls did not like this dish, but then I realized that meant I had leftovers for lunch.

I made this recipe with brown rice and red kale, although Shulman recommends cavolo nero kale, which is a really fancy name for dino kale or laciniato kale. Who knew a variety of kale could have so many aliases? This dish works as a main dish, but would make a great side on a Thanksgiving table.

Check out the recipe and read more

Fast & Easy Dinner: Asian Steak Salad

Susannah Chen — Mon, 01 Nov 2010 09:00:43 PDT

Post-Halloween, get back into the swing of things by settling in with a decidedly delicious yet healthy steak salad. Although Asian-inspired steak salads can venture into more sophisticated territory, a pared-down version can be equally delicious.

The secret here lies in multitasking: Create a garlicky lime vinaigrette that'll do double duty as both dressing and marinade. Allow the steak to cook in the broiler while you're chopping and tossing the vegetables. Top still-warm steak with a sprinkling of peanuts, and dinner's ready in under 30. Want the recipe? Then keep reading.

Monday's Leftovers: Chicken Sausages With Cabbage Slaw

Susannah Chen — Mon, 11 Oct 2010 10:30:04 PDT

After last night's rustic Italian-influenced bean stew, switch gears and serve your leftover chicken sausage with a light, bright cabbage and apple slaw. Unlike mayonnaise-based or even Asian-themed coleslaws, this one combines a bit of cider vinegar (for tang), buttermilk (for creaminess), and apples (for texture) to produce a sweet-tart, crunchy salad that foils the richness of a pan-fried sausage. For the recipe, read on.

Sunday Dinner: Grilled Fish Sandwiches With Cabbage Slaw

YumSugar — Sun, 12 Sep 2010 06:00:14 PDT

Already, I'm pining for the fish sandwiches that I enjoyed on my culinary tour of Maui. That's why, for dinner tonight, I'm going to re-create this casual, kid-friendly meal in the comfort of my own home.

Don't be intimidated by the idea of throwing a delicate protein like fish on the grill. Just opt for a firm-fleshed species, like striped bass, being sure to dry it completely before putting it on the grill. Once it's cooking, leave the fish alone to do its thing; flip it and remove it from heat using the thinnest, widest spatula possible.

To make this meal a shore thing tonight, read more.

Monday's Leftovers: Soba Salad With Chicken and Cabbage

YumSugar — Mon, 16 Aug 2010 07:00:42 PDT

If you have any yummy chicken leftover from making twice-glazed Asian barbecued chicken last night, why not reheat it (or leave cold) and toss it in with this light soba salad? The smokey and sweet flavors of the barbecued chicken will add some excitement to this crunchy, tangy, and easy-to-make salad.

See the recipe after the jump