Cabbage salad is a typical recipe from Trentino – Alto Adige, more precisely from Tyrol. A fresh and tasty side dish. Perfect for accompanying grilled meat and polenta. It’s excellent paired with canederli or as a healthy appetizer.
This vegetable, prepared raw and simply seasoned with salt, caraway seeds, apple cider vinegar, and quality extra virgin olive oil, shows its best.
Seasonality of cabbage #cappuccio
from March to December, it is found only in the mountains during the warm season.
RECIPES with cabbages
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Healthy
- Seasonality: Spring, Summer, and Autumn
- Energy 51.88 (Kcal)
- Carbohydrates 4.76 (g) of which sugars 2.52 (g)
- Proteins 1.10 (g)
- Fat 3.69 (g) of which saturated 0.53 (g)of which unsaturated 0.11 (g)
- Fibers 2.00 (g)
- Sodium 111.78 (mg)
Indicative values for a portion of 85 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Cabbage Salad
- Half green cabbage (cuor di bue – about 12 oz)
- Half teaspoon caraway seeds
- to taste salt
- 1 tablespoon apple cider vinegar (organic)
- 1 tablespoon extra virgin olive oil
Tools
- Knife or Mandoline
Cabbage Salad
First, remove the outer and damaged leaves from the cabbage, then wash it and cut it in half or quarters, depending on the size.
Cut it into thin strips, with a sharp knife or a mandoline slicer, until you reach the ribs of the leaves and the core.
In a large bowl, place the raw, chopped vegetable; season it with salt, caraway seeds, apple cider vinegar, and extra virgin olive oil.
Mix well and let it rest for a few hours before serving.
During the resting time, the cabbage will release water, which will soften it and make it particularly tasty.
Vegan Alternatives
Add to this salad:
– some thinly sliced white onion, to be seasoned along with the cabbage
– toast the caraway seeds before adding them to the salad to enhance their aroma
– replace part of the green cabbage with red cabbage
Omnivore Variant
Add thinly sliced speck:
– if raw, along with the caraway seeds
– if cooked, just before serving the salad, preferably while still warm. How to prepare it? Quickly sauté it in a non-stick pan without any seasoning, deglaze with a little apple cider vinegar
TIPS for buying the best cabbage
The cabbage should be compact, with a nice even color, firm, and well-formed.
STORING large Cuor di Bue cabbage keeps in the refrigerator’s vegetable compartment for 4-5 days.
What are the benefits of raw cabbage?
Raw cabbage is rich in vitamins C and K, fiber, and antioxidants, which help boost the immune system, improve digestion, and reduce inflammation.
Eating it raw preserves its nutritional properties best.How to make cabbage more digestible?
To make cabbage more digestible, you can slice it finely, season it with salt, vinegar, or lemon, and let it marinate for a few hours before consuming.
Lightly cooking it, maybe steaming or stir-frying, also makes it easier to digest without losing too many nutritional properties.Which type of cabbage is more digestible?
The Chinese cabbage (or bok choy) is often considered the most digestible type of cabbage, especially if lightly steamed or stir-fried.
What is the difference between savoy cabbage and green cabbage?
Savoy cabbage and green cabbage are both types of cabbage, but they differ in appearance and taste. Savoy cabbage has dense, crinkled leaves, while green cabbage has smooth, compact leaves. Savoy cabbage has a milder and slightly sweet flavor, while green cabbage is crunchier and has a more robust taste.
What is the difference between sauerkraut and cabbage?
Cabbage is a fresh and raw vegetable, while sauerkraut is fermented cabbage. Fermentation transforms cabbage into sauerkraut, enriching it with probiotics that are beneficial for gut health. Sauerkraut has a sour and tangy taste, very different from the fresh and crunchy flavor of raw cabbage.
