red cabbage salad

November 4, 2013 • Nancy Wolfson-Moche

To eat or not to eat [red cabbage for breakfast]? Cabbage is in the brassica family, along with broccoli, kale and turnips, all known to have many beneficial nutrients and protective properties.  Cabbage contains anti-oxidants, is an anti-inflammatory, and is rich in Vitamins A, C and B-6, potassium, calcium and dietary fiber. What does the red variety have over the green? Well, it has six times the amount of Vitamin C and five times the amount of polyphenals (natural chemicals in food said to prevent some diseases and aging). Are you convinced yet?


serves 4


one half large head of red cabbage

1 lemon

pinch sea salt

1 teaspoon EVOO (Extra Virgin Olive Oil)

Process  Remove any tough outer leaves from the red cabbage.  Place it on an (untreated) wood cutting board, with the core down, inside facing up (so you see its intricate system of layered leaves).


Use a sharp chef’s knife (I prefer the Usuba or traditional Japanese vegetable knife)   to shave the cabbage. The thinner and stringier the shreds, the better.


Place the shredded cabbage in a large bowl and mix with your hands to “untangle” any of the shavings that may have become intertwined.  Sprinkle with sea salt.


Squeeze the lemon


and pour its juice (close to one ounce) onto the salad.


Drizzle the olive oil on top and mix well. This salad gets better the longer it sits, so let it sit for 10 minutes or more. Refrigerate any leftovers. This will last for up to three days.

©Nancy Wolfson-Moche 2013

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