I love seeing that beautiful color purple in the produce section! Known as purple, red, or blue cabbage (as the color can vary,) this veggie packs a healthy punch. It’s often used in salads, slaws, red kraut, but I love it cooked with apples. Although it does make one’s house smell a bit funky as it cooks, it’s totally worth it! This a German dish that I have adjusted over the years to be Paleo compliant. I served it to my German friend, Gisela, who told me that it was as good as her mother’s! I figured it was about time I shared the love…and the recipe. You can also make your own allspice substitute, see below. If that’s not enough to entice you to whip up a batch of this tastiness, maybe knowing all the health benefits this pretty cruciferous veggie provides…
Red cabbage is very high in antioxidants, specifically anthocyanins and indoles. From these are where it gets that wonderful color. Red cabbage is known as being a key food in cancer prevention.
Red cabbage is high in fiber.
Red cabbage is high in Vitamin A. This is beneficial for eyes and skin. Anti-aging for the skin, and helps prevent macular degeneration and cataracts in the eyes
Red cabbage is high in Vitamin C. Vitamin C is crucial to our immune system. Eating cabbage gives a boost to the immune system.
Red cabbage is high in the amino acid glutamine. Glutamine is beneficial for gut and gastrointestinal health.
Red cabbage contains calcium, magnesium, manganese, and other important minerals which contribute to bone health, are anti-inflammatory and help fight against arthritis and osteoporosis.
Other essential components of red cabbage include thiamin, iron, riboflavin, folate, vitamin K, B vitamins, and potassium.
I’d say those are terrific reasons to nosh on some red cabbage! So, here’s my simple, delicious recipe, perfect for fall. I like it hot or cold…
RED CABBAGE AND APPLES
By Susan Robbins, Healthy Awakening Holistic Health Coaching
1 head of red cabbage, shredded or chopped
3 medium Granny Smith apples, peeled, cored and chopped
1 cup raw apple cider vinegar
¾ cup water
¼ cup coconut sugar or raw honey
2 tablespoons ghee
¼ teaspoon allspice
¼ teaspoon ground cloves
½ teaspoon cinnamon
In a dutch oven or large saucepan, combine all ingredients. Stir together. Turn stove to high and bring ingredients to a boil. Reduce heat to medium low, cover, and cook until liquid is evaporated and cabbage is tender, stirring occasionally. Cooking time typically averages 45-55 minutes. Easy peasy! Enjoy!