I love eating cabbage in the winter. It has all of the good stuff my body craves when it’s too cold to do anything other than lay under your bed covers for four months. Cabbage has vitamins C and K, as well as folate, fiber, antioxidants, and anti-carcinogenic compounds (which turns out to be pretty helpful when you look into how many carcinogens are in our everyday foods).
Looking back in history, you can find ancient Romans and Egyptians using cabbage to cure ailments such as gout, headaches, symptoms of poisonous mushroom ingestion and even hangovers.
The French explorer Jacques Cartier (1541-1542 AD) would bring cabbage on his voyages because the high levels of vitamin C prevented scurvy. Ship doctors in the 1700’s treated wounds and gangrene with sauerkraut. (My polish side’s heart just broke). In other words, cabbage is great. EAT IT!!
- 1-1/2 tsp. grated lime zest
- 1/4 cup lime juice
- 2 tsps. honey
- 1 garlic clove, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 tablespoons olive oil
- 1 diced jalapeño
- 1 small head red cabbage, shredded
- 1 cup shredded carrots (about 2 medium carrots)
- 2 green onions, thinly sliced
- 1/2 cup fresh cilantro leaves
- Whisk lime zest, lime juice, honey, garlic, salt, pepper and olive oil until smooth.
- Add cabbage, carrots jalapeño and green onions with the lime mixture. Cover and refrigerate for at least 2 hours before serving.
- Sprinkle with cilantro.