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The Best Coleslaw You Ever Made

Red cabbage is packed with iron and vitamin A—and it tastes great, too.

Here’s one trend we hope to see hop the pond.

The U.K.’s never been known for terrifically healthy—or, for that matter, tasty—cuisine, what with all those dishes of girdle sponges (fried sponge cake), spotted dicks (suet pudding), and fitless cocks (oatmeal with chopped onion) clogging the Isles. But there’s one area where the Brits may really be on to something: They’ve developed a serious crush on red cabbage.

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Last year, red cabbage sales went up 50% in Great Britain—a fairly shocking increase. But then, why not? Prepared properly, the versatile, nutrient-dense veg isn’t just good-tasting (again, not necessarily a prerequisite) but also great for you, with 10 times the vitamin A of regular cabbage and twice the iron. (Granted, red cabbage was also used as a treatment for trench foot in World War I, but apparently the Empire’s decided not to hold that against it.)

If you’re not up for eating your red cabbage the way the Brits do—in dishes like “bubble and squeak,” aka fried cabbage and potatoes—you can just slice it thin, put it in a pan with some olive oil, salt, and pepper, and sauté it for about 15 minutes on medium-high heat. Thanks, England.

Now, if you could just take back Piers Morgan.

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Cabbage Tips:
How to take the slaw into your own hands
PICK IT: Select a heavy, bright-red head with crisp leaves.
PREP IT: Pull off the wilty outer leaves, then rinse. Quarter and core, then chop/shred.
COOK IT: Less is better—don’t feel the need to boil the hell out of it.
COOL IT: To preserve nutrients, serve it raw, shredded in salad.


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