Cabbage often makes an appearance on the St. Patrick’s Day holiday table. Outside of St. Patrick’s Day, you may not see it much since it has a reputation of being unpalatable. I remember my mom making cabbage as a child and the smell alone kept me from trying it. In fact, I had a bad taste in my mouth for cabbage for years. It wasn’t until my husband mentioned making it that I finally decided to give it another try. He boils the cabbage with bacon, peppers and onions. It tasted great and even the kids enjoyed it. Since, I have used it in stir frys and in traditional Irish meals and corn beef and cabbage. Since cabbage is so good for you and so inexpensive it is worth trying to make it in a way you and your family will enjoy.
Here is what foodie Amy Sherman had to say about cabbage:
“A healthy and inexpensive vegetable, cabbage is not as exciting or beautiful as artichokes or asparagus, but it can be absolutely delicious if treated right. Cabbage is a good source of vitamin K, vitamin C, folate and fiber and cooking cabbage actually enhances its cholesterol lowering properties. Instead of boiling it, use it in salads and stir-fry dishes in order to retain its crunch and mild earthiness.” Amy Sherman
Stir-fry Cabbage with Mustard and Chives
by: Amy Sherman
Ingredients:
6 cups cabbage, cut into approximately 1 inch squares (about 1/2 head)
1/4 cup water
1/2 ActiFry spoon extra virgin olive oil
1 1/2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
3 teaspoons chives, minced
Directions:
Whisk together the water, olive oil, mustard, sugar and salt. Place the cabbage in the ActiFry and drizzle the sauce on top. Cook for 15 minutes or until tender-crisp. Top with minced chives.