October 29th, 2010 - Barbara Feiner
I can’t think of a better way to celebrate fall than incorporating seasonal textures, flavors and ingredients into evening meals.
Today’s recipe for Beet and Red Cabbage Salad doubles up on nutrient-rich vegetables: pickled beets and sweet-and-sour red cabbage. Finish the dish with crispy tart apples and crunchy toasted pecans.
Prep time is 15 minutes, cook time is 10 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
Read More:Beet and Red Cabbage Salad
May 28th, 2010 - Barbara Feiner
If you’re planning a Memorial Day barbecue or attending a potluck, take a cue from celebrity chef Bobby Flay: Aim for simple and delicious.
“Real food does not have to be complicated,” says Flay, one of the Food Network’s Iron Chefs. “With a few basic ingredients, it’s easy to create a meal you can feel good about serving the whole family.”
Prep time for our weekend recipe is 10 minutes, chill time is 20 minutes, and all of the ingredients should be available at a well-stocked natural and organic food store.
You can quadruple the recipe if you’re expecting a crowd.
Bobby Flay’s Smoked Chile Cole Slaw
Makes 4 servings
1/2 cup mayonnaise
2 tablespoons chipotle peppers in adobo sauce (available in the Mexican food aisle)
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 medium head green cabbage, finely shredded
2 large carrots, finely shredded
1 small onion, halved and thinly sliced
1/4 cup chopped fresh cilantro
- Combine mayonnaise, chipotle peppers in adobo sauce, lime juice, honey and cumin in large bowl. Season, if desired, with salt and black pepper.
- Stir in remaining ingredients.
- Cover and refrigerate at least 20 minutes before serving.
Recipe and photo courtesy of Hellmann’s/Best Foods
Read More:Bobby Flay’s Smoked Chili Cole Slaw
October 23rd, 2009 - Barbara Feiner
Organic cabbage is available year-round, and organic apples are at their best this season.
Our weekend recipe combines the two ingredients to make a healthful, tasty and kid-pleasing slaw. One serving contains only 60 calories, while meeting 80% of your daily vitamin C requirement.
Prep time is 15 minutes, and all of the ingredients should be available at your local natural and organic food store.
Confetti Apple Slaw
Makes 8 servings
2 tablespoons orange juice concentrate, defrosted
1 red apple, unpeeled, cored and diced
4 cups shredded cabbage
2 small red onions, finely shredded
1 red or green bell pepper, thinly sliced
3 tablespoons raisins
1 tablespoon reduced-calorie mayonnaise
1/2 cup plain low-fat yogurt
1/2 teaspoon dry mustard
1/8 teaspoon paprika
1/8 teaspoon freshly ground black pepper
- In a large bowl, stir together juice concentrate and diced apple.
- Add cabbage, onion, bell pepper and raisins.
- In a small bowl, stir together mayonnaise, yogurt, mustard, paprika and ground pepper. Add to vegetable mixture.
- Cover tightly, and refrigerate until ready to serve.
Recipe courtesy of the CDC
Read More:Confetti Apple Slaw
October 10th, 2009 - Barbara Feiner
It’s been a cabbage-centric month here at OrganicAuthority. We’ve extolled the health benefits of organic cabbage and sauerkraut, and we’ve featured an Oktoberfest recipe for Creamy Sauerkraut with Chives.
Today’s recipe adds an Indian twist to the healthful vegetable. Each serving of Spiced Cabbage contains only 50 calories and provides 110% of your daily vitamin C requirement, as well as 3 g fiber.
The dish can be served on its own, but it pairs nicely with rice. Prep time is only 10 minutes, and all of the ingredients should be available at your local natural and organic food store.
Makes 4 servings
1/2 head of a medium cabbage
1 small onion (or half a medium one)
1 hot green chili pepper
3/4-inch piece fresh ginger
Olive oil spray
1/2 teaspoon turmeric powder
2 teaspoons shredded coconut
- Shred the cabbage very finely, and chop into small pieces.
- Finely chop the onion, pepper and ginger.
- Spray frying pan with oil. Add the onion, ginger and pepper. Fry for 30 seconds.
- Add the cabbage and turmeric. Fry at a high temperature for about 10 minutes, stirring constantly.
- Remove pan from heat, and stir in coconut.
Recipe courtesy of the CDC. Photo courtesy of:
Read More:Spiced Cabbage
October 2nd, 2009 - Barbara Feiner
For a taste of Oktoberfest, try today’s satisfying side dish, which combines organic sauerkraut and crème fraîche.
The French version of sour cream, crème fraîche adds richness to the dish. It’s thicker than traditional sour cream and not as sour.
Cowgirl Creamery makes a delicious certified-organic crème fraîche. If you cannot find a local organic brand, substitute organic sour cream.
Creamy Sauerkraut with Chives
Makes 6 servings
1 teaspoon olive oil
3 cups drained sauerkraut
1/2 cup crème fraîche, at room temperature
2 tablespoons fresh minced chives
- Heat oil in a saucepan. Add sauerkraut and stir. Turn heat to low, and cover pan. Cook until sauerkraut is hot throughout.
- Remove from heat. Let cool slightly.
- Stir in crème fraîche and chives, and serve.
Recipe courtesy of the German Agricultural Marketing Board
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October 1st, 2009 - Barbara Feiner
From late September through early October, Germany holds its 16-day Oktoberfest—a time to enjoy Old World foods and classic beers.
No Oktoberfest celebration is complete without sauerkraut or Rotkraut (red cabbage), which Americans tend to regard solely as a hot-dog condiment. In Germany, however, sauerkraut—which literally means “sour cabbage”—is served as a standalone salad or a relish for virtually any meat.
Numerous studies point to sauerkraut’s health benefits, which include aiding digestion and, quite possibly, fighting cancer. It’s not uncommon for Germans to enjoy a glass of organic sauerkraut juice to maintain gastrointestinal health.
Be advised, however, that sauerkraut has a high sodium content, so consume it in moderation. If you want to cook up a batch from scratch, check out Making Sauerkraut and Pickled Vegetables at Home.
Tune in tomorrow for a savory Oktoberfest recipe: Creamy Sauerkraut with Chives.
Live in Ohio?
Have a grand ol’ time at the 40th Annual Ohio Sauerkraut Festival, held Oct. 10–11 in Waynesville. Creative cooks compete in a sauerkraut recipe contest, with last year’s winners scoring points for Sauerkraut Carrot Cake, Sauerkraut Egg Rolls and Bacon Kraut Potato Salad.
Read More:Sauerkraut Season
September 29th, 2009 - Barbara Feiner
Cabbage is a versatile vegetable that can be served hot or cold. Hundreds of varieties exist, from the common green and red cabbages to bok choy and Napa cabbage.
Available year-round, cabbage is one of the most inexpensive, yet nutrient-packed, produce choices. A half-cup serving of raw cabbage contains only 10 calories and provides 30% of your daily vitamin C requirement. A half cup of cooked cabbage contains 15 calories and provides 25% of your daily vitamin C requirement.
As with cauliflower, cabbage is a member of the Brassicaceae family, which also includes broccoli, kale, Brussels sprouts and collard greens. Research reveals these veggies have cancer-fighting properties.
When shopping for organic cabbage, choose a head that’s heavy for its size. Don’t buy heads that have discolored veins or worm damage. Stems should appear healthy and closely trimmed; avoid choosing a cabbage whose stem is dry or split.
When you arrive home, place cabbage in a plastic bag, and store it in your refrigerator’s vegetable bin. This helps protect its vitamin C content.
Don’t wash cabbage until you’re ready to use it. Once you cut into the head, store leftovers in a plastic bag, and use them within 48 hours.
5 Cabbage Recipes
- Salvadoran Pickled Cabbage
- Southern-Style Cole Slaw
- Mildly Spicy Red Cabbage
- Sweet & Sassy Vanilla Slaw
- Baja Fish Tacos with Mango Salsa
Read More:Organic Cabbage
March 8th, 2006 - Barbara Feiner
In honor of St. Patrick’s Day, Organic Authority is pleased to feature several recipes from top U.S. and Irish chefs. This week, we hooked up with Chef Catherine Fulvio, proprietor of the four-star Ballyknocken House & Cookery School in Wicklow, Ireland, who graciously agreed to provide her recipe for Mildly Spicy Red Cabbage. The seven-bedroom guesthouse, restaurant and school share the grounds with herb and fruit gardens, and Chef Fulvio cooks with local beef and lamb.
When shopping for organic food, add cabbage to your grocery cart. It’s high in fiber and vitamin C, while low in calories and sodium. As with other cruciferous vegetables (broccoli, cauliflower, Brussels sprouts, kale), eating cabbage helps protect you against cancer.
Mildly Spicy Red Cabbage
4 oz. butter
5 slices rindless bacon, chopped
3¼ lb. red cabbage (about 1½ to 2 cabbages)
4 Granny Smith apples, peeled, cored and sliced
4 oz. seedless raisins
Zest of 1 small orange
1 cup + 2 tablespoons light brown sugar
2 cinnamon sticks
1/2 pint red wine
3 tablespoons red wine vinegar
- In a heavy-based pan, melt the butter over a high heat. Add the bacon and fry for 4–5 minutes, until just beginning to color. Remove from heat.
- Halve the cabbage. Remove and discard the core, and then thinly slice. Layer a quarter of the cabbage in the base of the heavy-based pan. Cover with a quarter of the apples, a quarter of the raisins, some of the orange zest and some of the sugar. Continue layering until all ingredients are used, seasoning each layer well. Push the cinnamon sticks into the cabbage.
- Place the pan over a high heat. Pour in the wine and vinegar. Bring to a boil, and cook for 3–4 minutes.
- Cover the pan with a tight-fitting lid. Reduce the heat to as low as possible, and cook for about 1½ hours, or until tender. Do not lift the lid or stir. Ensure that the lid is sealed well, but check the liquid level every 20 minutes; top with water, if needed.
More Irish Recipes
Brown Scones — Chef Suzanne Goin of Lucques in Los Angeles
Read More:Mildly Spicy Red Cabbage