When I visited Russia with my mother, in the guesthouse where we stayed we were served cabbage at every dinner. Although I got rather bored with it, I understood why it was so prevalent. It keeps very well and is inexpensive. It is also a most nutritional vegetable, especially raw. Its anti oxidant properties assist in cancer prevention, its anti inflammatory properties are helpful with arthritic conditions, it is a fine cardio vascular nutrient, and it is good for the lining of the stomach and intestines, helps with ulcers too.

Cabbage has lots of vitamins: C, B1, B2, Folate and a host of minerals, not to mention dietary fiber. Its vitamin content boosts the immune system and fortifies our bodies against the ever-present germs that lie in wait for us during the cold months in New England. While cooked vegetables are good for us, raw ones are extra important because none of their vitamins are cooked away. I have recently invented a new way to eat it: cabbage salads. This is not coleslaw.

Instead of grating it or using the food processor as I would for coleslaw, I cut the cabbage into very thin strips with a long serrated knife—kind of fun to do. I put it into a bowl and cut into the strips with scissors to shorten them. Then I slice off a chunk of sweet onion and cut that into thin strips that I also reduce in size. I add enough mayonnaise to moisten together with a tablespoon of horseradish sauce and a pinch of salt. I stir it well. Voila! Cabbage salad. This way of preparing it makes for more crunch, and the vitamins are a welcome addition. You can of course add other ingredients if you like—raisins, dried fruit, canned pineapple or herbs.

Another staple of my winter meals is a variety of hearty soups. My Lentil Herb soup provides herbal support for the immune system as well as good taste. In 2 Tbs Butter and 2 Tbs good olive oil sauté ½ large chopped onion, 1 cup or more chopped celery (I use scissors) and sauté until transparent. Add 2 cups water, 2 cups beef broth, 1 tsp each of dried savory, thyme, marjoram, ¼ cup chopped fresh parsley, 1 bay leaf, 1 large potato peeled and chopped into ½ inch chunks–about a cup, 3 cloves of pressed not chopped garlic, ½ cup lentils salt and pepper to taste. Bring to a boil, simmer for 1 ½ to 2 hours, and enjoy!

A tasty bread pudding finishes off any meal nicely. This one is easy and quickly made. Chop into 1 inch squares 4 slices any good (dense) bread (With or without crusts, your choice.) Put in a 1½ quart casserole (buttered or not, your choice). Stir bread together with ¼ to ½ cup sugar, 1 teaspoon cinnamon and a pinch of salt. Stir in 1 cup raisins. Beat together 2 eggs and 2 cups any kind of milk. Stir into bread. Cover casserole and place in 350 degree oven, bake for 45 minutes, uncover and bake another 15 minutes to brown the top. Serve warm or cold with any kind of cream poured on it, or just as it is.  Tasha Halpert