Braised Red Cabbage
A delicious recipe to help you eat and feel healthy - direct to you
from Dr. Weil's Optimum Health Plan.
Braised Red Cabbage
6 Servings
Red cabbage is just like green cabbage in taste and texture, but with
the added benefit of powerful antioxidants called anthocyanins that
give the redhead of the vegetable world its distinctive color. Red
cabbage is also one of the cruciferous family of vegetables; all are
rich in fiber, vitamins (most notably vitamin C), minerals like
potassium and calcium, and cancer-fighting compounds called indoles.
(Other cruciferous vegetables include Brussels sprouts, broccoli,
kale, and chard; all are delicious.) Be prepared when cooking red
cabbage for the color to "bleed" into the other ingredients. The
acidic vinegar and wine in this dish keep the cabbage a beautiful
purple color. Without the acid, the cabbage will turn blue. This dish
is a taste sensation and makes a great side dish with salmon or as a
warm appetizer salad. And considering the very affordable price of
cabbage, it can't be beat.
Ingredients:
1 tablespoon quality extra-virgin olive oil
1 large yellow onion, chopped
2 large carrots, peeled and sliced
1 large head red cabbage, cored and sliced 1/4-inch thick
1 large green apple, peeled, cored, and diced
3 large cloves garlic, pressed
1 bay leaf
1/4 teaspoon ground cloves
1 1/2 cups dry red wine
1/4 cup red wine vinegar
2 tablespoons light-brown sugar
1 cup peeled chestnuts (optional)
Salt to taste
Instructions:
1. In a large pot, heat the olive oil. Add the onion and carrots and
saute' over medium heat until onion is translucent.
2. Add the cabbage and apple and mix well, then add salt to taste, the
garlic, the bay leaf, cloves, wine, vinegar and sugar.
3. Bring to a low boil, cover, and cook for about 1 hour.
4. Remove bay leaf and correct seasoning to taste. You may also add
the peeled chestnuts to cook in the braising liquid.
from Dr. Weil's Optimum Health Plan.
Braised Red Cabbage
6 Servings
Red cabbage is just like green cabbage in taste and texture, but with
the added benefit of powerful antioxidants called anthocyanins that
give the redhead of the vegetable world its distinctive color. Red
cabbage is also one of the cruciferous family of vegetables; all are
rich in fiber, vitamins (most notably vitamin C), minerals like
potassium and calcium, and cancer-fighting compounds called indoles.
(Other cruciferous vegetables include Brussels sprouts, broccoli,
kale, and chard; all are delicious.) Be prepared when cooking red
cabbage for the color to "bleed" into the other ingredients. The
acidic vinegar and wine in this dish keep the cabbage a beautiful
purple color. Without the acid, the cabbage will turn blue. This dish
is a taste sensation and makes a great side dish with salmon or as a
warm appetizer salad. And considering the very affordable price of
cabbage, it can't be beat.
Ingredients:
1 tablespoon quality extra-virgin olive oil
1 large yellow onion, chopped
2 large carrots, peeled and sliced
1 large head red cabbage, cored and sliced 1/4-inch thick
1 large green apple, peeled, cored, and diced
3 large cloves garlic, pressed
1 bay leaf
1/4 teaspoon ground cloves
1 1/2 cups dry red wine
1/4 cup red wine vinegar
2 tablespoons light-brown sugar
1 cup peeled chestnuts (optional)
Salt to taste
Instructions:
1. In a large pot, heat the olive oil. Add the onion and carrots and
saute' over medium heat until onion is translucent.
2. Add the cabbage and apple and mix well, then add salt to taste, the
garlic, the bay leaf, cloves, wine, vinegar and sugar.
3. Bring to a low boil, cover, and cook for about 1 hour.
4. Remove bay leaf and correct seasoning to taste. You may also add
the peeled chestnuts to cook in the braising liquid.
This comment has been deleted because of the exact same wording used for various articles, and even on the JOKES blog, and on this RECIPE blog. Also, I'm not familiar with all languages, so the
name of this commentor may or may not be more than just a name. Certainly, I'm certain the email address and the URL convey 'messages' with which I don't accept.
I welcome all readers, but always expect respect for my website and for its substance. Maggie
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Hi, Thanks for sharing such a wonderful piece of information. I must say that while reading your post I found my thoughts in agreement with the topic that you have discussed, which happens very rare.
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I'm glad that you're reading my website, but I question this comment of yours
about a recipe for red cabbage? Maggie
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