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Cabbage can be enjoyed in a multitude of ways and not just in cabbage soup.
Green Cabbage, Medium Size, and Locally Grown!
To preserve your cabbage be sure to store in in the refrigerator, and if you want it to keep long, you could store it in a plastic bag. Cabbage will last for several weeks.
FreshFix Tip: Before using, remove any wilted outer leaves and wash thoroughly. Slice the cabbage in half and remove the large white core. Once the core is removed, slice into strips for shredded cabbage or prepare as directed.
BEET AND CABBAGE SLAW
If coleslaw is not your thing, this recipe might just convert you to a coleslaw lover!
4 medium beets, trimmed
1/4 cup apple cider vinegar
2 Tbsp. sugar
1 tablespoons whole grain Dijon mustard
1 tsp. caraway seeds
1/3 cup corn oil (canola or olive works too)
6 cups thinly sliced red or green cabbage (about half of large head)
2/3 cup chopped onion
1/4 cup (packed) chopped fresh dill
2 large carrots, peeled, coarsely grated (about 2 cups)
Preheat oven to 400°F. Wrap beets in foil, enclosing completely. Bake beets until tender, about 1 hour 15 minutes. Cool. Peel and coarsely grate.
Whisk vinegar, sugar, mustard and caraway seeds in large bowl to blend. Gradually whisk in oil. Add cabbage, onion and grated beets to dressing and toss to coat. Let stand 45 minutes, tossing occasionally. Stir in dill. Season generously with salt and pepper.
Mix 2 1/2 cups carrots into cabbage mixture. Sprinkle remaining grated carrots over and serve.
Enjoy your new favorite coleslaw!
FreshFix Tip: You can substitute beets with carrots and peppers for a quick change up to this recipe! Also, we garnished with some apple slices and walnuts!
Green cabbage is a source of vitamins K, C, A, and fiber making this a very beneficial vegetable to add to your diet!