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We’re all familiar with the red- or white-leafed vegetable that’s featured in our side dishes and wraps our Yom Tov meat. Cabbage belongs to the cruciferous vegetable family, along with broccoli, cauliflower, kale, kohlrabi, and brussels sprouts. It’s a rich source of fiber, vitamin K, and vitamin C, and is famous for its myriad of health benefits, including reducing inflammation and improving digestion.

This veggie is unique in its ability to be eaten raw, stewed, braised, pickled, sauteed, steamed, or roasted. When unsure of what to serve, it’s always a good idea to whip out a cabbage!

Slaw and Steady Wins the Race
Unload Your Cabbage

Scott Robb of Alaska holds the record of grower of the largest cabbage, with a cabbage weighing 138.25 pounds.

Instant Re-Leaf

Drinking cabbage juice, aka borscht, is known to cure stomach pain and intestinal ulcers.

Cabbage and Cabernet

Ancient Egyptians used to eat cabbage at the beginning of a meal to reduce the intoxicating effects of wine.


Salmon Scoops with Red Cabbage Slaw

Recipe by Michal Frischman

I’ve made a few variations of these for the magazine before, and honestly, they never get old. And if you’re looking for a change, this is heaven with skirt steak instead of salmon.


  • 1 bag Tostitos Multigrain Scoops (see tip)
  • 1 lb (450 g) salmon fillets
  • 1½ Tbsp white horseradish sauce
  • 1 Tbsp honey
  • 1½ tsp lime or lemon juice
  • ½ tsp garlic salt or onion salt
Red Cabbage Slaw
  • 2 cups thinly sliced red cabbage
  • ¼ cup fresh cilantro, stems discarded, roughly chopped
  • 1 Tbsp lime juice
  • 1½ tsp red wine vinegar
  • 1 Tbsp olive oil
  • ¼ tsp salt
  • ½ cup mayonnaise
  • 1 tsp fish seasoning of choice
  • 1 Tbsp water
  • 1 tsp honey
  • ¼ tsp salt
  • pomegranate seeds
  • beet sticks or vegetable sticks (optional)

Preheat oven to low broil and line a small baking dish with aluminum foil. Place salmon on foil.

Combine horseradish sauce, honey, lime juice, and flavored salt, and coat salmon with the mixture. Broil for 5 minutes, then turn off oven and allow the salmon to sit in the closed oven for an additional 5–7 minutes or until just cooked through.

Combine slaw ingredients in a nonreactive bowl.

To serve: Flake the salmon. Lay out 20–25 whole scoops on a large platter or tray. Fill each one with some of the flaked salmon. Top with slaw, dressing, pomegranate seeds, and beet or vegetable sticks if desired. Serve immediately.

Tip: Multigrain scoops are crispier and don’t get soggy as fast as the regular ones do.


Full ’n Free Coleslaw

Recipe by Rorie Weisberg

You’ll see that the sweetener in this coleslaw is optional. If you like your coleslaw more traditional, use the sweetener. If you have (or want to develop) a more healthful palate, you’ll love the savory version.


  • 1 8-oz (225-g) bag prechecked coleslaw mix
  • ¼ cup mayonnaise, homemade or store-bought avocado-based
  • juice of ½ orange
  • juice of ¼ pink grapefruit
  • ¼ tsp lemon pepper
  • ¼ tsp pink salt or sea salt
  • 2–4 Tbsp honey or maple syrup (optional)

Combine all dressing ingredients and massage into cabbage.

Marinate in the fridge overnight. The longer it sits, the better!


Green Goodness Salad

Recipe by Brynie Greisman

A good-for-you favorite with lots of flavor!


  • 1 16-oz (450-g) pkg shredded romaine lettuce
  • 1 16-oz (450-g) pkg shredded white cabbage
  • ½ lb (225 g) Persian cucumbers, sliced into half-moons
  • ½ lb (225 g) snow peas
  • ½ lb (225 g) snap peas
  • ½ lb (225 g) dried edamame beans
  • 1 red onion, thinly sliced
  • 1 cup low-fat mayonnaise
  • 1 pkg fresh dill, chopped, or 6 cubes frozen dill
  • 4 cubes frozen garlic
  • 1 cube frozen basil
  • 1 cube frozen parsley
  • 1 tsp sugar (optional)

Layer salad ingredients in a large bowl.

In a separate bowl, mix dressing ingredients well or blend in a blender. Pour over salad immediately before serving.


(Originally featured in Family Table, Issue 841)

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