Cabbage leaves should be firm. They should have fresh, crispy leaves with no browning. The darker the leaves, the more flavor they have. The stem should never be dry or cracked. Once cabbage is cut, it begins to lose its vitamin C, so never buy precut cabbage.
Cabbage is rich in vitamin A: responsible for the protection of your skin and eyes.
Cabbage contains high amounts of vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat.
Cabbage contains high amounts of vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity.
Cabbage contains high amounts of vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.
Cabbage, Mango, Red Onion Salad
1/2 head of cabbage
1 mango, sliced thin
1/4 cup cilantro, chopped
2 red onion, pickled
To pickle the red onion, put 1/2 cup of sugar, 1 cup apple cider vinegar, and sliced onion into saucepan. Bring to a boil, stirring. Let cool. Transfer to a bowl, and cool in the refrigerator (or freezer, depending on time constraints).
Add ingredients in large bowl, and drizzle with dressing (see below)
For the Dressing
2-3 shallots, sliced
3 tbsp maple syrup
1 tsp cumin
3 tbsp white wine vinegar
1/4 cup vegetable oil
2-3 tbsp lime juice
Add shallots, syrup, cumin, and vinegar to saucepan. Bring to a boil and reduce approximately by half. Let cool. Transfer to blender or food processor. Puree for 30 seconds. Add lime juice. Leave the processor on, while drizzling oil in. Dress salad.
Nutritional Information- Chefwife.com