Oh, Cabbage!

The Healthiest Slaw You'll Ever Eat*
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tsp. cider vinegar
4-5 cups thinly sliced green cabbage
1 Granny Smith apple, cored and chopped
1/2 cup seedless red grape halves
1/2 cup chopped dates
Salt and freshly ground black pepper, to taste
3/4 cup toasted walnut halves

Blend the yogurt, mayonnaise, and vinegar in a large bowl. All all the remaining ingredients except the walnuts and toss to coat well with the dressing. Refrigerate for about 30 minutes. Before serving, taste for salt and pepper, then sprinkle with the walnuts.

*This looks really involved but totally delicious! I can't wait to make it!

Cabbage Facts

• Cabbage is packed with immunity-boosting phytochemicals that are not damaged by cooking. Eat it raw in salads, stir-fried, in soups, or on pizza. That's right--in county Sligo, Ireland, they top pizza with cabbage, ham, cheese, and nutmeg.
• When you select cabbage at the store, look for a tight, firm head. If the leaves and bottoms stems have begun to separate, the cabbage may have a coarse texture and strong flavor.
• A favorite cabbage dish in England is called bubble and squeak. To make it, mix together equal parts mashed potatoes and chopped cooked cabbage and fry the mixture in butter or (not recommended by this blog's owner) bacon fat. Listen closely while it fries to it bubble and squeak.
• Red cabbage will hold its color during cooking if you acidify the cooking water. Add 1 tablespoon vinegar or lemon juice for every 2 cups water.
• I love you!

Source: Ben Franklin's Almanac, Wit, Wisdom and Practical Advice By the Editors of The Old Farmer's Almanac