cabbage has nothing to do with a snack, says an ancient proverb and famous .... but it is perfect for lunch and dinner! There is talk of cabbage, but the discussion can be easily transferred to other similar vegetables belonging to the family of brassicas: cabbage, red cabbage, the crauto, all variants of cauliflower and broccoli.
When, during the winter, we think that nature can not offer anything, but come to the table outstanding products such as potatoes, carrots, celery, turnips, pumpkin, winter salads such as radicchio, artichokes and cabbages. That in everyday speech are nothing, products, farmers who stink.
In reality this is not so, so beautiful to be used to make beautiful and colorful bouquet of purple, white and orange, but most of all, and that is what interests us, an effective source of nutritious food and one of the most important antioxidants and anticancer you know, have been strongly appreciated by all scientists nutrition experts.
eaten raw or pickled in salads, or stews, are the perfect complement to roast meat and the undisputed stars of popular Italian dishes such as cassoeula Milan, the Sardinian Favata, soup married.
The cold and the first frosts him to deliver at its best;
CABBAGE SALAD WHITE AND RED CABBAGE
INGREDIENTS
white cabbage 200 g - 200 g red cabbage - white vinegar g 150 - extra virgin olive oil 40 g - 30 g onion - 20 g sugar - bay leaf - salt - pepper
Preparation
Bring to a boil the vinegar with the shallot sliced, a bay leaf, some peppercorns and sugar. Let reduce the vinegar by half (it will take about ten minutes). Slice the cabbage (if you have a slicer the result will be optimal), drizzle with the vinegar reduction, after filtering, and salt, then let them rest in a cool place for half an hour. Finish the salad with oil.
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