Remember those cabbage patch dolls that were all the rage in the 1980’s? People formed long lines outside store entrances for the opportunity to (maybe) snag one for their kids. I didn’t jump on that bandwagon - but I’m wondering if there’s any way that I could start a cabbage rage (for the real vegetable I mean) that would reach anywhere near the same level of enthusiasm.

Maybe if people knew that cabbage is truly delectable when prepared well, little cabbage patches would spring up all over the country. Especially now that it’s spring planting season, cabbage plants are a perfect garden addition to consider.

I cooked up a batch of sauteed green cabbage and sliced onion just last night. I always prepare it in my huge cast iron skillet - love the even heat and the way the food gets gorgeously brown.

Maybe if people knew just how powerfully nutritious cabbage is, they’d rush right out, snatch a couple of heads from the produce department and start shredding, sauteeing, mixing with dressings, and devouring the stuff with wild abandonment.

My friend David Grotto, RD notes in his fabulous book, “101 Foods That Could Save Your Life!” http://www.101foodsthatcouldsaveyourlife.answerstv.com/AnswersTV/index.aspx that that cabbage, as a member of the crucifer family is rich in phytochemicals called glucosinolates, indole-3-carbinole, isothiocyanates, and sulforaphane, which may protect against cancer. Cooking reduces these helpful compounds somewhat, but hey - if it’s cook it or don’t eat it, by all means, fire up the stove and try my method!

Cut the cabbage in half lengthwise and cut out the tough center core. Thinly slice the cored cabbage. Peel a large onion, cut it in half lengthwise and thinly slice it. Heat the cast iron skillet, drizzle in olive or canola oil and add the two sliced vegetables. Give them a stir to coat with the oil, then sprinkle in freshly ground black pepper, salt, and about a teaspoon of sugar (yes, sugar). The sugar nudges along the carmelization process, it’s sort of like the secret ingredient. Mix it all together, let it cook for about 15-20 minutes stirring every 3 minutes or so, until everything begins to get brown, carmelized, and soft.

I serve this as a side dish with everything from pizza to veggie burgers (actually, I like it ON my veggie burger) or piled into warm corn tortillas with a bit of melted cheese for a delectable veggie taco - yum.

Cabbage and onion before cooking

Cabbage and Onion AFTER Cooking

As an RD, I am of course, very excited that March is National Nutrition Month. It also doesn’t hurt that there is great irony at work here; I was BORN in March, so perhaps my career was designed by destiny.

National Nutrition WEEK became a month-long observance in 1980 - long before I earned my registered dietitian title. I think that observing the power and importance of good nutrition for an entire month is not a bad idea at all. In fact, nutrition has become such an important and hot topic that every month, practically every DAY, brings new conversation and scientific findings.

The 2010 theme is “Nutrition From The Ground Up”. Of course that makes me think about fruits and vegetables that will soon be planted in the ground (it being practically spring and all) and the return of farmer’s markets (this being Chicago we are forced to take a haitus).

It also makes me think about nutrition as a foundation for health. Now if that doesn’t sound like a true dietitian I don’t know what does. All joking aside, feeding your body healthy, nutritious food is one of the best ways to take care of yourself. If you don’t do it - who else will?

So why not use the month of March to take stock of your nutritional habits; identify one or two that could use some healthy attention to make them better and “spring” into action to do just that.

Happy Nutrition Month!