Cabbage Salad with Apple, Walnuts & Gorgonzola

Frequently Asked Questions

• Is cabbage good for you?

  As a member of the cruciferous family, cabbage is loaded with nutrients and health benefits. The vitamin C in cabbage offers your immune system a boost. Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic, feeding your beneficial bacteria. Cabbage contains the antioxidants lutein and zeaxanthin, which support healthy vision. And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases, including heart disease and cancer.

• Are apples healthy?

  Apples contain powerful antioxidants that can help reduce chronic inflammation in the body. They’re also high in fiber. And while we often equate vitamin C to citrus fruits, one medium apple will give you about 10% of your daily vitamin C dose. All in all, apples have been shown to support heart and brain health, and lower cancer and diabetes risk.

• Can I swap the Honeycrisp for another variety?

  Absolutely. For this recipe, we would try to find an apple that’s as crisp and juicy as a Honeycrisp. Some good choices would be: Ambrosia, Enterprise, Fuji, Gala, Jazz, Pink Lady and SweeTango.

• What can I do with leftover cabbage?

  If you have a lot of cabbage left over, you can make cabbage rolls, casserole, soup and so much more. You can also slice, wedge or shred the cabbage and stir-fry, steam or roast it, creating a side dish. Or add shreds to salads or scrambled eggs, rice or ramen noodles. And you can always whip up a coleslaw. Stored properly in the crisper drawer of your refrigerator, a tightly wrapped section of cabbage should last about two weeks, but once you shred it, you’re looking at a maximum of a few days.