The magnificent cabbage is truly an art form. Cabbages were an important food during the Dark Ages, and abundant later, during the Middle Ages. Paintings of that era, from the field to market scenes and still lifes of the table, are glorious illustrations of this beautifully colored and raptly textured root vegetable.
A significant source of winter food, cabbages are members of the brassica family and can be grown in the most temperate climate zones of the earth. The name cabbage is a derivation of the French word “caboche”, a colloquial term for head. Jacques Cartier brought cabbages to the Americas in 1541-42 on his third voyage to Canada. Although the New England crop was grown by both native Americans and homesteading families, the first writing of its cultivation wasn’t recorded until 1669.
Cabbage comes in many forms; flat, conical or round, and many colors; almost white, red, magenta, green, and deep-blue green . The heads may be compact or loose, the leaves curly or plain. Cabbage is important to every cuisine in the world. Russians consume almost 45 pounds of cabbage per person, per year. Here in the United States, our annual consumption is a mere 8 pounds per person, primarily in the form of coleslaw. Although cabbage has a reputation as a coarse, commonplace food, it truly deserves another chance.
Nutritionally speaking, this splendid vegetable is a powerhouse. Of all the foods now believed to have cancer-preventing effects, few rate as high as cabbage. Researchers have shown that consumption of cabbage lowers the cholesterol, helps to control diabetes, and plays a significant role in weight loss. An excellent source of iron and
Vitamins A and C, there are some cabbage varieties that will store in the root cellar well into spring.
Besides the nutritional benefits, cabbage has a wonderful texture, and lots of spicy, sweet, peppery, tangy and crunchy flavors. A vegetable worthy of the most refined preparations, its sweetness compliments the richness of duck and pork, it can be stuffed with fish or meat, braised, steamed, roasted or stir-fried. Cabbage is truly a treat by itself.
If your household, like mine, turns up its nose at cabbage, you must try the preparation for Crunchy Christmas Salad. An adaptation of the recipe for Crunchy Cabbage Salad in my archives, this salad is Asian-inspired in flavor, and festive enough to grace the holiday table. With bright green, soft green, red and purple flecks this is a beautiful presentation, packed with the crunch of sesame seeds, slivered almonds and ramen noodles.
Best of all for busy families, the components of Crunchy Christmas Salad may be prepared a day in advance and the delicious and addictive salad assembled just before the celebratory meal. Luscious as a side dish, or tasty as a complete meal when tossed with the protein of your choice, Crunchy Christmas Salad is the perfect way to enjoy cabbage, one of the world’s greatest vegetables! Happy Christmas!
Crunchy Christmas Salad
Ingredients
- 1 head cabbage (about 1.25 lbs) chopped. About 6 cups
- 6 scallions thinly sliced
- 1/2 cup dried cranberries
- 1 3 oz package of ramen noodles
- 1/4 cup butter
- 1/2 cup slivered almonds
- 1/2 cup sesame seeds
- 1/4 cup vegetable oil
- 1/2 tsp Maine sea salt Or more to taste
- 1/4 cup rice wine vinegar
- 1 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp Maine maple syrup
Instructions
- Assemble ingredients and tools
- Remove the core from the cabbage. Using a food processor or sharp knife, chop the cabbage(s).
- Add to a large bowl.
- Slice the scallions and add to the bowl.
- Stir in the dried cranberries
- To prepare the crunchies: melt the butter in a medium saucepan over low heat. Break the ramen noodles up into small pieces and add to the pan. Stir in the slivered almonds and sesame seeds. Continue cooking the mixture, stirring, until the nuts and seeds are nicely browned. Remove from heat. Season to taste with Maine sea salt. Start with ½ teaspoon and add more if needed.
- To prepare the dressing: in a 2-cup measure, combine the vegetable oil, rice wine vinegar, soy sauce, sesame oil and Maine maple syrup. Whisk well to combine.
- Pour the dressing over the cabbage mixture. Stir well.
- Just before serving, add the cooled crunchies to the salad and stir. Serve immediately.
