Column from July 15, 2010

Cabbage is a great source of vitamin C

Last week, Alicia at The Old Hotel Café (here in Othello) made coleslaw.

Coleslaw is a side dish that has to be good or I can’t eat it. I either like it … or I don’t.

I think that’s probably true for many folks. I’ve had some really nasty coleslaw, but let me tell you, the stuff Alicia made was excellent. The cabbage was crisp and the sauce wasn’t all vinegary.

Cabbage is one of my favorite vegetables. You can do so many different things with it. From soups and stews to fresh salads and, of course, coleslaw, cabbage is quite versatile.

Nutrition-wise, cabbage is loaded with vitamin C – as much as lemon juice. But did you know it also has a bit of protein? And it also adds some fiber to your diet without any fat.

Cabbage has been proven to be a cancer inhibitor, especially colon cancer. It stimulates the immune system, kills harmful bacteria, soothes ulcers and improves circulation.

You do, however, have to be careful if you have a thyroid condition, as cabbage may aggravate it.

It’s not difficult to grow cabbage yourself if you have the room in your garden. You could plant it around the edges for a nice color contrast.

If not, cabbage is a reasonably priced vegetable in the grocery. Be sure to look for a head that is large and compact, heavy for its size with tender green leaves. Also, make sure there is no evidence of damage or insect bites.

Fresh cabbage has a generous amount of outer leaves. Grocers pull off the wilted outer leaves as the cabbage is on the shelf.

Check the bottom of the cabbage. If the leaves are beginning to separate from the stem, it’s an older head.

Whole cabbage will keep up to a week in a plastic bag in the refrigerator (two weeks if it’s fresh from your garden). As the cabbage ages, the flavor and odor gets stronger.

Once chopped, it will lose freshness quickly, so use it within a day.

If you’re only going to use half the head, place the remaining half in a plastic bag and sprinkle a few drop of water on the cut side. Close the bag and refrigerate. It should last a few more days if it was fresh when you cut it.

One of the reasons why I enjoy a nice side dish of coleslaw is because it can be very refreshing. Served icy cold and crispy, it works with just about any meal.

Alicia served hers with a barbecued pulled pork sandwich and beans. It was delicious.

A couple years ago, we were visiting Eric’s sister in the Bremerton-Silverdale (Washington) area and she made a wonderful coleslaw. It was so good, I had to have the recipe.

So, in the spirit of summer and barbecues, I’m going to share Dorie’s coleslaw recipe with you.

Dorie’s coleslaw

32-ounce package of slaw mix
2/3 cup sugar or Splenda
1 teaspoon salt or Ms. Dash
1/4 teaspoon pepper, if you don’t use Ms. Dash
1/2 cup milk
1 cup mayo
1/2 cup buttermilk
3 tablespoons vinegar white or apple
5 tablespoons lemon juice

Pinch celery seed, optional

Pinch dill weed, optional

Empty slaw mix into large mixing bowl. Combine remaining ingredients and toss with slaw mix. Chill.