We Americans do not eat much cabbage. Outside the occasional stuffed cabbage roll, St. Patrick’s day boiled wedge, and the ubiquitous cole slaw in hundreds of different forms, we don’t eat enough of this superfood.  Why eat more aside from the taste? It’s loaded with micronutrients, has been said to be cancer preventive, and the antioxidant protection it offers stays with you for up to 3 days.  Red cabbage contains anthocyanins.
      

Anthocyanins have antioxidant properties that are thought to help in the fight against heart disease. Add low in calories, high fiber, and inexpensive and what’s not to love? Ok, it might make you feel like a gassy, old person but the more raw and/or gas producing foods you eat the more your body will adapt. Besides, if your joints are starting to feel their age, the sulphur in cabbage may contribute relief.  A cabbage in every pot I say!      

Warm Chicken Salad with Red  Cabbage, Apples, Walnuts and Goat Cheese   

        3 cups red cabbage, thinly sliced
        1 small fennel bulb, thinly sliced
        1 head radicchio, thinly sliced
        1 small red onion, thinly sliced
        1 cup toasted walnuts, coarsely chopped
        1 med. apple, peeled, cored, cut into 16 slices
        2 tablespoons Olive oil
        2 1/2 cups shredded, cooked chicken
        1 cup crumbled Goat cheese (about 4 ounces)   

Dressing:
        1 garlic clove
        1/4 cup balsamic vinegar
        1 tablespoon Dijon mustard
        3/4 cup olive oil
        1 tablespoon chopped tarragon or herb of choice

  Dressing Method          

1. Put all the dressing ingredients into the cup or a blender  and blend until smooth. If dressing begins to separate, add a little warm water. 

Salad Method:

1. Combine fennel, radicchio, walnuts, and apple slices in large  bowl. Pour in the dressing and toss.
          
2. Heat the olive oil in a large skillet or wok and add red  cabbage. Saute til just getting soft; remove to a large bowl.
3. Next add the dressed salad ingredients and toss over medium  heat until salad is warm and slightly wilted, about 3 minutes.
4. Divide salad among 4 plates. Sprinkle julienned chicken over  top then crumbled goat cheese.
5. This can also be made with a whole chicken breast per  person, warm from the oven, sliced once or twice and placed leaning up against  the salad mixture.   
          
          
         

Serve with a crusty whole grain bread, and a glass of  something yummy like a pinot noir or Grenache.
      

Serves 4 or 5      

Asian Style Pork and Cabbage Stir Fry

        1 pound lean pork  (loin or tenderloin works best), julienned
        1 pound regular  white or Napa cabbage, shred finely
        1 red bell pepper,  julienned
        6 med. Shiitake  mushroom caps, julienned
        1 scallion, slice  on a diagonal thinly
        2 tablespoons  toasted sesame oil
        2 tablespoons  of grapeseed or light olive oil
        2 tablespoons  of  bottled light sesame ginger dressing
        Sesame seeds for  garnish

Method:      

1. Heat 1 tablespoon of each oil in a large  skillet and add pork.       
2. Saute the meat, keeping it moving til it’s  almost cooked through.       
3. Remove meat to a bowl and cover to keep it  warm.       
4. Reheat the same sauté pan or wok and add the  remaining oils and heat.       
5. Add the shiitakes and red pepper and cook  together for a few minutes til just wilted.       
6. Add the cabbage to the above and toss well.       
7. Cook these ingredients til they are soft then  add the pork in.       
8. Keep cooking til cooked but so it still has  texture.       
9. Turn the heat off, pour in the dressing, and  toss well til mixed through.       
10. Place on individual plates or on a serving  platter.       
11. Sprinkle with the sesame seeds and the  scallions.       
12. Serve hot.