shredded head cabbage

April 7, 2014 • Nancy Wolfson-Moche

As the seasons transition, I am eating a lot of cabbage. Unlike animals, plants cannot run away from organisms that want to eat them. Instead, they use “chemical weapons”.   The chemical composition of cabbage causes it to emit a strong, unappealing odor, repelling prospective pests. When we eat it, it repels undesirables like bacteria and viruses in our bodies. And that is one reason that I am eating a lot of cabbage right now: as a preventative, protective measure.

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serves 2

INgredients

¼ of a large green head cabbage

3 slices fennel

2 slices radicchio

pinch sea salt

½ Sumo orange

Process Use a knife to shred the cabbage into very thin pieces.

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Rinse it and place in a glass or ceramic bowl. Slice the fennel bulb into 3 quarter-inch-wide slices. IMG_5465

Chop each slice into small pieces

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and add to the shredded cabbage. Slice the head of radicchio into two slices

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and then chop it into small pieces. Add to the cabbage and fennel. Add a pinch of sea salt and then mix all three vegetables together.

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Squeeze the Sumo orange (a cross between a mandarin and a California navel) and IMG_5481

pour the juice over the salad.

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Serve at room temperature. This salad will keep in the refrigerator for up to three days. It will get sweeter of course, as the orange juice seeps into the vegetables.

©Nancy Wolfson-Moche 2014

 

 

 

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Just a quick note to say K is really enjoying your class. He was excited to make the sushi and the falafel the previous week was awesome- we have been trying (unsuccessfully) for years to get him to eat falafel and so hearing him say he likes falafel now was a breakthrough for us!  Thanks!

- S.