As you may be aware, I am currently living in Germany, and here they have this tendency to eat a lot of cabbage in the form of different types of krautsalat. Cooked, uncooked, pickled, yellow, green, raw red cabbage salad you name it. If you would visit a supermarket they have an isle with cabbage stuff. Weird but I am game.
A couple of notes on regards to it’s health benefits:
- It’s fairly antiinflammatory
- Packs a huge amount of vitamin C, vitamin K, and vitamin A.
- It’s very easy to add to your diet as you can make it a side for almost anything
- it is one of those low-calorie foods that are awesome for you
Red cabbage where I am from is eaten as a salad and mainly raw or pickled. Pickling is another thing, but today we will focus on making a simple raw red cabbage salad.
First things first we need to prepare the salad. Slice into very thin strips and place it in a big bowl. Now, this is counterintuitive but you have to salt it now. At this point, with your hands, you need to mash it. The nature of the red cabbage is that is very tough and needs to be softened up.
Then we need to add some dressing. Again, due to the somewhat bitter notes of this cabbage so the dressing needs to be fairly acidic. So I would recommend either olive oil and lemon or if you want it to be a bit fuller, add some yoghurt to the loop.
You know what goes great with this type of salad? This delicious soup.
