It is getting cold and local farmers are picking the last of the season’s cabbage. Some will be made into sauerkraut and some will be stored for later sale (cabbage keeps well when stored properly). I am serving it for breakfast often. Not only does cabbage boost the immune system, but it also has detoxifying properties and cleanses the blood.
One half green head cabbage
One small or medium-sized red beet
¼ teaspoon sea salt
1 teaspoon EVOO (Extra Virgin Olive Oil)
fresh black pepper to taste (optional)
Process Peel the outermost leaves from the cabbage. Use a sharp vegetable knife to shred the cabbage. Pieces should be very fine; they will naturally be curly, due to the anatomy of the cabbage.
Place in a bowl and mix with your hands, separating the cabbage pieces. Sprinkle with sea salt and mix again.
Squeeze the lemon. Pour about 1 ounce of the juice over the salad.
Toss and let sit for at least 10 minutes (the cabbage will begin to pickle.)
While the cabbage is pickling, use a paring knife or peeler to remove the skin from the beet.
Use a hand grater or a food processor to grate or shred about half of the beet into pieces about one inch long and 1/8- inch wide.
Place the raw grated beet on top of the cabbage and serve. Add the olive oil
and pepper to taste. When you mix the beet and cabbage together, the cabbage turns pink.
This salad will keep in the refrigerator for up to three days.
©Nancy Wolfson-Moche 2013