Purple Cabbage with Buttermilk Horseradish Dressing
We just harvested some beautiful purple cabbage from my friend's organic plot this weekend. From a health food perspective, I try and constantly eat bright colored vegetables because they are loaded with antioxidants to keep me looking and feeling young. And purple cabbage is a great example.
Purple cabbage is rich in flavonoids, one of the most powerful of the antioxidants contained in the foods we eat. They keep blood vessels healthy, which is good for heart health and they improve memory. In other words, that bright purple color translates into some serious health benefits.
And it's easy to grow. As green writer Roger Doiron says, "what cabbage lacks in sex appeal and trendiness it makes up for in dependability and productivity." He's right and I just can't get enough of this stuff.
This is a new take on an old favorite that I got from Vegetarian Cooking For Everyone by Deborah Madison. The dressing is so delicious you'll use it on everything and buttermilk is naturally low in fat.
INGREDIENTS
| 4 cups | shredded purple cabbage |
| 1 | small onion, grated |
| 1 | red pepper, chopped |
| 1/4 cup | chopped parsley |
| ½ cup | buttermilk |
| ½ cup | sour cream |
| 1 tbsp | prepared horseradish |
| 2 | garlic cloves |
| Sea salt | |
| ¼ cup | chopped dill |
| Fresh lemon juice to taste | |
PREPARATION:
Method
- Combine first four ingredients in a bowl.
- In another bowl combine buttermilk, sour cream, horseradish, garlic, salt, dill, and lemon juice. Add to the blender and puree.
- Top cabbage with dressing to coat. Let sit for 2 hours prior to serving.
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