Ok, silly question, but do you see the shapes of animals or flowers or even people when you look into clouds? I do. Is it any wonder that I am also fascinated when I find a vegetable that has a similar effect? Purple cabbage is a healthful and gorgeous vegetable that – when chopped in half – presents an art gallery of designs that can be almost anything you imagine. Seriously, I saw a giraffe in mine the other day. Really, I did!
Levity aside, purple cabbage (aka red cabbage) is one of the most nutritious vegetables we can eat, and I have to admit I avoided it for so long simply out of laziness! Years ago, my criteria for a vegetable was two-fold: taste and ease of use. Purple cabbage is tasty enough – marvelous actually – but the idea of cutting that round head in half and slicing and dicing seemed cumbersome and unappealing to me.
That is, until I actually bought one. It was easy to prepare, and the taste? Incredible! It’s light, fresh, and has a little bite to it. It’s also so versatile that it can be added to a variety of dishes. I’ve used it in salads, tacos, and even as a mix-in with roasted brussels sprouts. The purple cabbage has become a staple in our household.
It’s also nutritious and low calorie. At 90% water, one cup of raw chopped purple cabbage is about 20 – 28 calories, and if you are anything like I am, keeping the pounds off is a priority. As for the nutrients, it’s full of folic acid, fiber, and vitamin C. Here is a story from www.fullcircle.com listing Six Reasons to Eat More Cabbage.
Here are some ways I’ve prepared it:
See my previous blog posts for recipes: