I rarely eat outside of the office during the work week, and I’m fine with that.
Recently, though, I snuck out during lunch to check out a new rooftop restaurant in town, The Velveteen Plum. I told the gentleman who was tending to me, Jesse, who I learned also happens to be one of the owners, that it was my first time eating lunch at a restaurant during work after four years of working as a dermatologist.
He toasted to me and graciously brought me a sample of a shrimp ceviche he was particularly proud of to celebrate. It never hurts to strike up a friendly conversation.
My routine may sound boring, but it works for me.
It helps me get things done that I’d otherwise have to do at home during family time, and it saves me plenty of money and inches on my waistline. Going out to eat is special; it wouldn’t feel that way if I did it routinely during work.
Meal prepping (even if it’s just once in a while)
Meal prepping is mostly aspirational these days, but once in a while I get inspired and make a big batch of something healthy that I can easily eat for lunch during the coming work week. I always enjoy this.
The meal typically comes from whatever is fresh and happens to be at my house. I rarely use a recipe.
When inspiration struck for my most recent meal prep, I noticed I had a lot of cabbage — a large red one that I purchased and a green one gifted to me by a neighbor from their garden. The thing I make most commonly with cabbage is coleslaw, which is what I chose this time. I love eating coleslaw as an entire meal or as a topping on a barbecue chicken sandwich.
How to make it yourself
Ingredients: Red and green cabbage, apple, cucumber, Momofuku Savory Seasoned Salt, Momofuku Tingly Seasoned Salt, black pepper, garam masala, harissa powder, turmeric, dijon mustard, extra virgin olive oil, white vinegar, a bit of ranch dressing (Hidden Valley, naturally).
Prep: Chop the vegetables (add or subtract whatever you like), toss them in a big mixing bowl, add desired amounts of all the spices and condiments, mix, taste, repeat. If I tastes over-dressed, I simply chop up more cabbage if I have any leftover to balance it out.
Health benefits
Cabbage is a nutritional powerhouse Fortunately, I enjoy its texture and taste in just about all forms and presentations. Maybe it’s partly due to my Slovak roots (halupki!).
I love using things like harissa powder and turmeric for flavor and color. Turmeric has a long history of established health benefits, most notably in Ayurvedic medicine. This is likely due to the presence of curcumin, one of the three curcuminoids that constitute turmeric.
I’m interested in the anti-inflammatory properties of curcumin, especially as I become more committed to empowering my patients with more integrative and holistic options for chronic disease management. I often recommend curcumin as a supplement for patients who suffer from an autoimmune blistering disease called bullous pemphigoid.
Shout out to renowned blistering disease expert, pioneering medical researcher, and all around great guy, Dr. M. Peter Marinkovich, for teaching me this during my dermatology residency at Stanford.
I hope this inspires you take a fresh look at cabbage and enjoy at least a bit of it soon.
What are some of your favorite ways to use cabbage? Feel free to share in the comments.
