Braised cabbage is my new favorite thing. Now hear me out, because I know braised cabbage doesn’t always rank on people’s favorite food lists. You can get wonderful, fresh cabbage right now, even in the northeast where fresh local produce is not as abundant. Red cabbage is super chock full of healthy antioxidants, antioxidants that make it also super pretty. It’s warm and comforting, but light enough to be a between meals snack. And it tastes like heaven.
I got inspired to make this side after having a bite of Hubby’s favorite meal at one of our favorite restaurants. I wasn’t sure I could replicate the yummyness at home, but I had 2 heads of cabbage in the fridge and nothing for lunch, so I went for it. Not only was it really easy, but I was practically licking the plate, because I loved it so much (I had it with a baked sweet potato, but it would be fabulous with some tempeh as well). I proceeded to keep it on hand in the fridge for the next few weeks, and had it instead of my apple as a snack.
Health highlight of red cabbage: Cabbage is anti-inflammatory, and rich in antioxidants. Red cabbage gets it’s beautiful color from anthocyanins which are the same antioxidants that give bluberries their color. This antioxidant is very potenet, and very beneficial in protecting your body from oxidative stress. Cabbage , like it’s relatives in the brassica family (like broccoli and cauliflower), has been shown to be powerful in reducing risk of cancer. It supports digestive health, and is heart-healthy as it reduces cholesterol. Cabbage is also low in calories but packed with nutrients like vitamin K, vitamin C, and folate, and helps support your body’s detoxification systems.
- In a large pot add all the ingredients
- Turn the pot on medium-low heat and cook with a lid on the pot until the cabbage is tender, but not soggy, about 20 minutes
- Serve and enjoy!!