what's new this week?

A new menu and cabbage.

Cabbage doesn't sound that exciting or new, I know. But it's in season, and right now it's beautiful and bountiful. Cabbage is extremely versatile, durable and delicious. It's a negative calorie food, high in vitamin c and k and it's inexpensive. There are so many varieties and so many different ways to incorporate cabbage into raw or cooked meals. It can add dimension to an italian vegetable stew with other hearty vegetables and fresh oregano just as easily as it can be chopped and tossed into a savory stir fry with snap peas, carrots, celery and mushrooms. Red or purple cabbage - cooked or raw - provides a rich, vibrant punch of color and flavor to a wide variety of dishes.

Previously, cabbage was the casualty in my vegetable drawer because I just wasn't inspired by it. After I made the rainbow slaw featured on last month's menu, there was no turning back. It's become a big favorite that's easy to make: just finely chopped red and green cabbage, green onions, bell peppers and carrots in a sage kitchen sesame agave dressing. My June and July menu was rich with cabbage because I just couldn't decide what to leave out. Here are just a few simple ideas to add cabbage to your repetoire. 

Typical green or red cabbage leaves are great used as taco shells (featured last week in mixed veggie tacos), lettuce cup wrappers or as a healthy substitute for a tortilla. The leaves are durable and add a satistfying flavor and crunch. I recently visited sakura house with my family where they serve cabbage cut into triangles just like chips with a tasty soy ginger dipping sauce. The kids couldn't get enough.

Savoy cabbage is a great lettuce for any asian inspired salad. Next time you want to bring a chinese chicken salad to a picnic, opt of savoy cabbage instead of a lettuce that will get soggy. It's got a great flavor and holds up well for a while even after it's tossed in dressing.

Napa cabbage is more delicate and delightfully light in color, flavor and texture. It can be sliced thin on a mandoline, piled high and drizzled with a sesame ginger dressing. Simple, elegant and delicious.

By special request, I'll be featuring napa cabbage in next monday's raw lunch: thai noodle salad. Don't miss this one. Please click on the menu page to see a complete description.  

I appreciate all your feedback and creative ideas. Please click on the "Thoughts" button above if you have any suggestions, requests for menu items or posts. 

Have a great week!