Cabbage

Cabbage is good. I have come to love cabbage. It is healthy, it is cheap!, it lasts for a long time in the fridge and you can use it both raw in salads, cook it, pickle it…and it is super healthy! I do have a tendency to chose the lighter pointed cabbage – a white cabbage but slightly lighter and sweeter in taste. But mix this with red cabbage and/or kale or mix red cabbage with kale and you have a beautiful salad. If I pickle the cabbage, I tend to use the red one – more because of tradition in Danish cooking. It is absolutely divine in sandwiches and as a sweet and sour condiment to meats. And the good thing about cabbage – when cutting up a salad, you can mix it with pretty much anything. So if you have some left over veggies – selleri, cucumber, capsicum, spring onions, carrots, cauliflower…or fruits like apples, oranges.. you can make yourself a beautiful and hearty salad in no time using what you have on hand.

I also often add chopped nuts like soy roasted almonds or a dry roasted mix of hazel nuts and almonds.

The sauce is always important. Generally a mix of freshly squeezed lemon juice (2 tbsp), olive oil (4 tbps), salt and pepper will do the works. This you can vary by adding a bit of minced garlic and a hint of cumin. There are so many things you can do with a sauce – but for basics, these ingredients are good.