The Humble brassica Cabbage is one of today’s most underrated vegetables. This humble brassica was a mainstay of diets all over the world for thousands of years. In our modern times, when we have an abundance of other fruits and vegetables at our disposal, this cruciferous vegetable tends to fall by the wayside. Nevertheless, do not underestimate the cabbage, my friends. It is nutritious, lasts forever in the fridge, is one of the most frugal ways to make a meal, and can be incredibly delicious. Cabbage is rich in antioxidants, vitamins and minerals, fiber, and even some anti-carcinogenic properties which may reduce some cancers, especially those in the colorectal group. And at only 22 calories per cup, you can pretty much eat all you want! The most common form of cabbage in the U.S. comes in compact heads of waxy, tightly wrapped leaves ranging in color from almost white to green to red, and is available year-round. When shopping for cabbage, choose a head that is heavy for its size with crisp, firmly packed leaves. Store wrapped in plastic in the refrigerator. Cooked cabbage is often criticized for a pungent, unpleasant odor. This occurs when cabbage is overcooked and hydrogen sulfide gas is produced – so don’t overcook! Cabbage works well with: apples, bacon, beets, butter, caraway seeds, carrots, celery seeds, chervil, chives, cream, garlic, ham, horseradish, leeks, lemon, lime, mustard, nutmeg, olive oil, onions, parsley, pepper, potatoes, sausages, spinach and vinegar. There are a myriad of ways to serve this culinary delight; pickled, steamed, stewed, sautéed, braised, boiled, stir fried, raw, and even fermented (think sauerkraut). Freezer Coleslaw 2 pounds cabbage (about one medium head), shredded 1 small red pepper, minced 2 stalks celery, minced 1 small carrot, shredded Mix all together in a large bowl with 1 tsp salt. Let stand one hour. Meanwhile, prepare the brine. Brine: 1 cup white vinegar 2 cups white sugar Bring all of the brine ingredients to a boil; 1/2 cup water cool to lukewarm. Pour over the slaw and mix 1 tsp mustard seed well. Put in small plastic containers and 1 tsp celery seed freeze. Thaw before serving. Get Your Copy Today! Brought To You By The Press & Dakotan and Vermillion Plain Talk Available at these locations: AAA Travel Anna Lynne Claire Avera Sacred Heart Massage Therapy Elks Lodge Hatch Hillcrest Lewis & Clark Lodge LilyCrest Minervas/Kelly Inn Personal Touch Photography Pied Piper Flower Pressing Matters Rita’s Purse-o-Nalities Sandra Rose Scott Family Dentistry The Center The Landing 2503 Fox Run Pkwy., Yankton, SD 506 E 3rd, Yankton, SD 501 Summit, Yankton, SD 504 W 27th, Yankton, SD 109 E 3rd, Yankton, SD 2206 Mulberry, Yankton, SD 43346 SD Hwy. 52, Yankton, SD 211 W 3rd, Yankton, SD 1607 E Hwy. 50, Yankton, SD 718 8th St., Springfield, SD 15th & Broadway, Yankton, SD 102 E Main St., Vermillion, SD 2101 Broadway, Yankton, SD Main Street, Tyndall, SD 1101 Broadway Ste 105, Yankton, SD 900 Whiting Drive, Yankton, SD 104 Capital St., Yankton, SD Insuring your life helps protect their future. Rhonda L Wesseln, Agent 1023 W 9th Street Yank ton, SD 57078 Bus: 605 - 665 - 4411 rhondainsuresyou.com P097314.1 P097314.1 It can also provide for today. I’ll show you how a life insurance policy with living bene?ts can help your family with both long-term and short-term needs. We put the life back in life insurance.™ We put the life back in life insurance. CALL ME TODAY. CALL ME TODAY. State Farm L Insurance Company (Not licensed in MA, NY or WI), State Farm Life and Accident Assuranc Company (Licensed in NY and WI) m Life ssurance Bloomington, IL HERVOICE MARCH/APRIL 2014 v 23