Raving about Red Cabbage
Did you know that cabbage is one of the oldest known vegetables?! Red cabbage is a healthy and robust veggie that can be used in so many ways- chopping it raw to add crunch to your favorite dishes, cooking it for a festive side dish, or even juicing it to add vibrant color to your liquids! Red cabbage is not only beautiful with its red-ish purple hue, but this peppery flavored vegetable is an antioxidant powerhouse.
Red cabbage belongs to the cruciferous family that includes broccoli, turnips and brussels sprouts. Cruciferous veggies are the only source of sulfur containing compounds which are responsible for their bitter flavor. These compounds help reduce inflammation and fight bacteria. Here are some other amazing health benefits of red cabbage:
Vision & Immunity Health
While green cabbage is more widely used, red cabbage actually has 10 times more Vitamin A than green cabbage. Beta-carotene is an antioxidant found in red cabbage that is converted into the Vitamin A you need for vision and to keep your skin and immune system healthy.
One cup of chopped red cabbage has 33 percent of your recommended daily intake of Vitamin A. The same portion of green cabbage has only 3 percent.
Red cabbage is high in Vitamin C which helps fight inflammation and protects cells from damage that could lead to chronic health conditions.
How to use it
Here are some delicious ways to incorporate this pretty veggie in your dishes:
- Coleslaw- Toss red and green cabbage in with colorful bell peppers, chopped carrots and green onion in a lemon vinaigrette.
- Fresh Salad- Chop Kale and red cabbage and toss with oil and vinegar for a crisp, hearty salad.
- Braised- Simmer red cabbage in vegetable broth, Marsala wine, lemon, garlic, salt and pepper, until tender. (About an hour)
My personal favorite way to serve red cabbage is seared! Cut a head of cabbage into 8-10 wedges. Heat olive oil in a pan on medium-high heat, then place as many cabbage wedges as you can in one layer. Allow them to get golden brown on one side (3-4 minutes), then using tongs, flip the wedges over and crisp the other side (another 3-4 minutes). Once finished, sprinkle with course ground pepper and Himalayan sea salt. Enjoy while it’s hot!
“Health Benefits of Red Cabbage | Organic Facts.” Organic Facts. 21 Dec. 2013. Web. https://www.organicfacts.net/health-benefits/vegetable/red-cabbage.html.
“What Are the Health Benefits of Red Cabbage Vs. Green Cabbage?” Healthy Eating. SF Gate. Web. 8 Oct. 2015. http://healthyeating.sfgate.com/health-benefits-red-cabbage-vs-green-cabbage-5647.html.