• 1 head cabbage
• 1 red onion
• 1/4 cup salt
• 1 carrot
• 1 clove garlic
• 1/2 habanero pepper
• 2 teaspoons anise seed
• Zest and juice of one lemon
• 1/4 cup creme fraiche (or 2 tbs sour cream)
• 1/2 cup mayonnaise
• 3 tablespoons honey
• 3 tablespoons sherry or red wine vinegar
• 2 tablespoons whole grain mustard
1. Cut the cabbage head in quarters, remove the stem, and chop into thin strips.
Place in a large colander and set aside.
2. Julienne the onion and add to chopped cabbage in the colander.
3. Sprinkle the onion and cabbage with the 1/4 cup salt and mix well.
4. Allow the mixture to sit for at least one hour so the salt can pull the moisture out
of the cabbage and onion and soften the cabbage.
5. While the onion and cabbage are sitting, use a grater to shred the carrot.
6. Mince the garlic.
7. Remove the seeds and mince the habanero pepper.
8. Combine the carrot, garlic, habanero, anise seed, and lemon zest and mix with the
creme fraiche, mayonnaise, honey, sherry, mustard, and lemon juice.
9. Rinse the salt from the cabbage and onion and use a salad spinner to dry.
10. Combine the cabbage and onion with the rest of the ingredients and serve.
SERVES 8-10 AS A SIDE DISH.
Cabbage, one of the oldest vegetables, is a versatile and inexpensive food. One of
the most popular ways to eat cabbage is in coleslaw where it is uncooked and so
keeps all of its nutritional value. Cabbage is rich in Vitamin C, a cancer fighting
antioxidant, and fiber, which protects against all sorts of digestive ailments
including constipation, hemorrhoids, diverticulitis, and colon cancer. Cabbage is
also an excellent source of beta-carotene, which can reduce the risk of lung cancer
and heart disease. We’d still suggest throwing out that pack of smokes, but a few
servings of coleslaw might help too.
Recipe created by Andrew Bonner of The Blue Room and provided courtesy of Massachusetts Federation of Farmers Markets.