Lovely White Cabbage

Last night over dinner I thought I was hallucinating as I watched my 10-year-old son scraping the bottom of the empty cabbage salad bowl. “Mmmm….that was really good Mamma. Is there any more?” My jaw dropped as my daughter added in a complaint that everyone else had hogged the cabbage salad and she’d barely got any.

Cabbage isn’t exactly the thing that you expect your 10-year-olds to crave more of. In fact, it isn’t the sort of thing that most people crave more of. However, it is one of those things that all of us should be eating a lot more of. Healthwise, its benefits are second to none, particularly when eaten raw.

So, are you going to get your family to devour not only cabbage, but raw cabbage? Let’s take this one step back: how are you going to get yourself enthusiastic about it? Here is a recipe that won’t fail to stir the enthusiasm when served as a side dish or as a base filling in tacos, pita bread or wraps. It is VERY quick to make, VERY simple, VERY inexpensive, VERY good and VERY healthy. You cannot get more VERY!

Tangy White Cabbage Salad

1/4 large white cabbage, core cut away and chopped into small bite-sized pieces
1 dl or 1/2 cup olive oil or canola oil (rapeseed oil)
3 tbsps apple cider vinegar
2 tbsps water
2 tbsps light mayonnaise
1 tsp mustard
Pinch of sugar
Salt and pepper

Prepare the cabbage. Mix together the remaining ingredients into a smooth dressing with a manual beater. pour over the cabbage and toss. Done!

For more great cabbage recipes visit The Nordic Wellbeing Cookbook!