Featured Produce of the Week – Red Cabbage

redcabbageRed cabbage contains fiber that may help prevent constipation, lower the risk of developing diverticular disease and may help relieve the symptoms of a number of gastrointestinal conditions. Usually citrus fruits are known to contain vitamin C, however 1 cup of chopped red cabbage has about half the recommended daily intake. Red cabbage also contains vitamin K which may help aid in blood clotting, and may help prevent osteoporosis and cancer.

There are sulfur-containing compounds in red cabbage that may help reduce inflammation and fight bacteria. The red color of the cabbage functions as antioxidants that may cease the growth of cancer cells and help cells repair damage.

Recipe of the Week
Pickled Red Cabbage Yield: 1kg
(Recipe courtesy of Sarah Cook: Goodfood)

Ingredients:
-500g red cabbage, finely shredded
-140g coarse sea salt (or any salt of your choice)
-500ml cider vinegar
-200ml red wine
-400g granulated sugar
-2tsp black peppercorn
-6 bay leaf
-2tbsp yellow mustard seed

Directions:
Place the shredded cabbage in a colander over the sink and sprinkle with salt. Leave for 2-3 hours, then drain and wash away the salt. Pat dry with a clean towel.

Put the vinegar, wine, sugar, peppercorns and bay leaves into a big, wide saucepan and simmer until the liquid has reduced by about half. Set aside for 10 minutes to infuse.

Strain through a fine sieve into a jug or bowl, and discard the peppercorns and bay leaves. Put the cabbage and mustard seeds into a big bowl, and then pour the strained liquid over. Transfer the cabbage and pickling liquid into sterilized jars and seal. This will last for about a month in the fridge.

CSUN-MMC