Red cabbage is delicious, nutritious, and low in calories.
Now don't get your nose in a pickle. Just add some red wine vinaigrette and eat it raw like a salad or saute it for an easy flavorful side dish.
Red Cabbage
Plays a role in reducing the risk of breast cancer.
Plays a role in the prevention of lung cancer, stomach cancer, and colon cancer.
Is a rich source of vitamin C, an antioxidant which plays a vital role in reducing the presence of free radicals in the body.
Is a rich source of calcium.
Is being studied for its possible role in the treatment of peptic ulcers.
Food Quantity: 1 cup Calories: 20 calCarbs: 3.9g Dietary Fiber: 1.6g
I just picked some up in the Vegetable section of Trader Joe's. It is shredded, washed, and ready to eat!
2 comments:
I lOVE red cabbage! It is one of my favorite veggies. I add carrots and put a little fat-free, low-cal balsamic vinaigrette on it and make a delicious cole slaw.
I just made/ate RED CABBAGE for the first time! I made this great "Oktoberfest" recipe with it and apples. YUMMY!
BRAISED RED CABBAGE
Prep Time: 15 minutes
Cook time: 20-30 minutes
1-2 tablespoons butter
1 small head red cabbage, tough outer leaves removed & sliced ¼-inch-thick (I use the slicing blade of my Cuisinart.)
Salt and freshly ground black pepper
½ medium red onion
2 sweet apples (~Honey Crisp), quartered and sliced thin
6 allspice berries, lightly crushed, wrapped in cheesecloth and tied
1/3 cup red wine
1/3 cup red wine vinegar
¼ cup molasses or cane syrup (the cane syrup is lighter in color)
Melt butter in a deep sauté pan with a cover. Once the butter’s melted, and the foam’s subsided, add the cabbage and stir to coat. Add salt and pepper, to taste, red onion, apple, and allspice packet. Cover the pan and lower the flame to low-medium, turning once in a while, until the cabbage is soft, but still slightly firm, about 15 minutes.
Remove lid and add red wine. Bring up flame and cook, uncovered, until the wine is reduced by at least half. Add the red wine vinegar, reduce a little. Ad the molasses or cane syrup and toss to coat. Cook 2 to 3 minutes more; remove allspice packet. Season with salt and pepper, to taste.
(6 to 8 servings)
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