Red Cabbage salad is a recipe from Russia. It's a classic winter salad that I grew up eating.
Red Cabbage salad is a recipe from Russia. It’s a classic winter salad that I grew up eating. And so it’s one of my comfort foods. It’s a supper simple recipe but packs up a bunch of flavor!
Health Benefits Of Red Cabbage
Red cabbage belongs to the crucifer family together with broccoli, Brussels sprouts, kale and cauliflower. Like its relatives, cabbage is high in anti-cancer and detoxifying sulfur-containing compounds. It is also very high in vitamins K and C, and a good source of beta-carotenes.
Raw cabbage juice can help speed up the healing of a stomach ulcer and therefore, reduce discomfort associated with it. You can make the best cabbage juice at home. Because for the biggest health benefits, you should drink it immediately after juicing. By the way, we typically call cabbage juice vitamin U.
Red cabbage also contains compounds called anthocyanins, phytochemicals found in blueberries, beets and many other red, purple and blue plants. These potent antioxidants prevent cell damage done by free-radicals that is usually associated with cancer and aging. Another compound that we find in cabbage – especially raw cabbage – is glucosinolates. This group of chemicals can also prevents various types of cancer.
A word of caution: foods in the cabbage family can interfere with thyroid functioning if consumed raw and in big amounts. People with thyroid gland issues should be advised to eat these vegetables in moderation. In contrast, cooking and fermenting reduces the negative goitrogenic effects of cabbage.
Red Cabbage Salad
- Slice or shred the cabbage as thinly as you can. If you have a food processor set the blade to the lowest number, slicing as thinly as possible. Place the shredded cabbage in a salad bowl.
- Add salt. Using your hands, massage the cabbage, squeezing the juice out. Your hands might get slightly stained so feel free to use gloves.
- Add garlic and oil. Mix well and enjoy with Meatloaf or other meat dishes.
- The salad will keep in the fridge for a couple of days.