March 30, 2010
Cabbage : a Roberts Family Staple.
Cabbage was a big part of my childhood. It was the perfect daily vegetable for my parents, who are both frugal and very into fiber. It is crispy, nutritious, and it keeps in the fridge for a long time. When I tell friends that I ate cabbage on a daily basis as a kid, they are often puzzled and perplexed. How? How could someone eat cabbage every day?
The answer : cabbage salad. It makes a great side for everything, according to my father, Bob Roberts. I was reminiscing with him on the phone about our affinity for cabbage and its nutritional worth, and I asked him what’s so great about cabbage. His response : “I don’t know the chemistry of it, but it’s good for your intestines and it has antioxidants and it tastes good and it’s crunchy.” I also asked him when this cabbage craze started, and he said he couldn’t quite remember, but he doesn’t go long without it now, that’s for sure.
When I purchased my most recent cabbage, I knew that I needed to make my dad’s cabbage salad. It is very easy to make, and I suggest you try it!
Step 1 : Chop cabbage.
Step 2 : Chop green olives.*
Step 3 : Chop a little onion.**
Step 4 : Make dressing.***
Step 5 : Mix all of these things together.
* You might choose to use apples instead of green olives.
** You might want to skip Step 3 if you are using apples.
*** The dressing : equal amounts of very dry sherry and your choice of vinegar and the juice from a jar of green olives. Add that mixture to an equal amount of olive oil. Add seasoning : some basil, dill weed, ground pepper, garlic powder, and salt.
As you can see from the photos, my cabbage salad (made with apples) turned out quite nicely, and I was glad to be able to share it with some friends. (Cabbage is best when it is shared, so thanks to Sunny and Katie Ro for partaking!)