Spring is right around the corner but I still have time to share about my new absolute favorite winter crop: CABBAGE. I don't know why it has taken me 42...er, I mean 32, years to discover the absolute deliciousness that is roasted cabbage, but I am so glad that I did. And I may or may not have almost single-handedly eaten 6 cabbages this month.
Not only is cabbage delicious (even more so fresh from the farm vs. buying at a grocery store), but it is chock full of nutrients like Vitamin C, Vitamin K, Manganese, Potassium, and Folate. Its high antioxidant content makes it a great inflammation-fighter and the fiber content can help improve digestion. Studies even show a reduced risk of heart disease due to the flavonoids present in red cabbage!
Trying out different varieties of cabbage at a local farmstand has been so fun, and while I've mostly been cutting it in strips, drizzling with plenty of EVOO, seasoning with salt, pepper, and paprika and roasting until tender and crispy, I decided to do something a little different with this purple cabbage. A quick pickle, with a little fridge time, and I had three jars of this yumminess to layer onto tacos, eggs, sandwiches, or just eat straight out of the jar. The flavor is incredible and the health benefits are also pretty amazing. Get your fresh cabbage while it's still in season to see for yourself!
Quick Pickled Cabbage
Ingredients:
I/2 to 3/4 purple cabbage, cut into thin strips (depending on size, this recipe calls for about 2lbs)
1 1/4 cups apple cider vinegar
1 1/4 cups filtered water
2 teaspoons coconut sugar
2 cloves garlic, diced
1 1/2 teaspoons Himalayan sea salt
3 teaspoons coriander seeds & peppercorns or pickling spice
Instructions:
Place sliced cabbage into a large bowl.
Combine the rest of the ingredients in a saucepan. Bring to a boil over high heat.
Pour hot brine over cabbage. Transfer all liquid and cabbage to jars (I used three small mason jars).
Refrigerate for at least 3 hours before eating. 24 hours plus will produce the best flavor.