Red Cabbage

I love red cabbage. I have German origins so red cabbage cooked the traditional way is one of my favorite foods! Its very warming and comforting and one of the best side dishes to accompany a roast. However it is a bit of an acquired taste due to the vinegar and sugar in the dish! A lot of people I know don’t like it – but I would gladly eat it for them.

Red cabbage – there are so many benefits of red cabbage. If you’re a fan of white/green cabbage, well, red cabbage is much more healthy for you. In what way? It has 6-8 times more Vitamin C – and contains a higher concentration of polyphenols. Testing of 100g of red cabbage produced 190 milligrams of polyphenols – while white cabbage only produced 45 milligrams of polyphenols. As well as being rich in Vitamin C, it also contains good amounts of Vitamins A, E and B. A is good for your skin and eyes, E is an antioxidant that helps burn fat, and B is great for boosting energy.

So when you hear the word ‘cabbage’ next, don’t go running a mile in the opposite direction. Instead, run towards it! Embrace it! This is how I make red cabbage:

Finely chop up a head of red cabbage. Chop up 1 onion finely and saute in olive oil – or butter – or your favorite. When it is see-through, add the cabbage. Put the lid on and let it wilt for a while. Then add about 3 tbspn vinegar, a few cloves or bay leaves, a couple of tablespoons of brown sugar or honey and let it simmer for 40 or so minutes. Add salt and pepper to taste – and enjoy!

For a fresher option, mix finely chopped red and white cabbage with grated carrots and sprouts to make a coleslaw. For a nice variation, use a vinaigrette dressing instead of the carb-loaded mayo!

Enjoy the benefits of red cabbage soon – better yet, try growing your own!

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Tagged as: cook, red cabbage, vinaigrette