What We're Eating: Red Cabbage!

Throughout the winter season, there's one vegetable in particular that puts on a vivid display, just about begging you to take it home from your local grocery store or farmer's market: Red Cabbage. 

It's not the sexiest member of the vegetable kingdom, but it does have its own special appeal. Besides being pretty to look at, it's uber-crunchy with the slightest sweet edge. It's also a treasure trove of antioxidants that can help stave of seasonal maladies, just when we need the added immune support. Besides copious amounts of Vitamin C, it's also got antioxidants like Vitamin A, brainfood like Vitamin K, and plenty of old-fashioned fiber. 

Red Cabbage is also surprisingly affordable; at our local organic market, it averages less than $1 per pound. So, how do you eat it? These are a few of our favorite ways.

+ shredded thinly and tossed with a sesame-infused vinaigrette, and served alongside Asian noodles dishes

+ shredded thinly and tossed with a spoonful of Vegenaise and a pinch of chipotle chili powder, and served atop taco salads, tostadas, and Mexican street-style tacos

+ roughly chopped and tossed into hearty minestrone soups

+ sauteed with garlic and olive oil, drizzled with balsamic vinegar, and tossed with perfectly cooked bowtie pasta

+  finely chopped and added to a winter salad with toasted walnuts, chopped apples, and shredded carrot

What about you? How are you eating cabbage this season? We'd love to try it your way!