Massaged Cabbage Salad
Author: Ari LeVaux
Cabbage Season - Massaged Cabbage Salad
Ari LeVaux
Most traditional winter crops are root vegetables, such as potatoes, beets, onions, carrots, turnips, and garlic. Cabbage, being a green leafy vegetable, is a unique exception to this rule. Cabbage is also more versatile than pretty much any other vegetable, in that you can serve it cooked, raw, and fermented.
Back in the pre-supermarket days when people lived off of their root cellars, and fresh local chlorophyll was in short supply for many months of the year, cabbage was a vitamin-rich lifeline. Today, even though we have many other options this time of year, winter is still the best time to eat cabbage, because now is when it is the sweetest. I have some farmer friends who grow literally tons of cabbage, and they say that after the holidays is when they sell the most. So now, at the height of cabbage season, it’s time to have a cabbage session.
The crunchiness and durability of raw cabbage make it useful in many ways. It can provide texture to fish tacos, a floating garnish on soup, or bedding for a sandwich. But in salad, cabbage isn’t for everyone, because we don’t all want to give our jaws a workout when we eat our vegetables.
Cooking is one way to bring out the soft side of cabbage, and I have a recipe for Cabbage Parmesan to give you. But first, I’m going to borrow a trick often used for kale salad, and tell you how to tenderize raw cabbage by massaging it.
For the recipes, follow the link: https://arilevaux.com/cabbage-season/
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