We are getting into grilling season here in the Northeast, and this apple cider braised cabbage is so versatile, it goes with everything from pork, to beef and lamb, to chicken and other poultry
Store bought red cabbage is typically loaded with sugar and high fructose corn syrup, which is inflammatory, and leads to weight gain and high insulin and blood sugar
This recipe is healthy, tasty, and so very easy to make!
This homemade recipe is naturally sweet from the addition of apple cider vinegar, shallot, and fresh diced apple
What Kinds of Flavonoids are the Purple Foods?
Purple, blue, and some red foods get their gorgeous hue from flavonoids called anthocyanins
What are Anthocyanins?
Of the 6,000+ flavonoids known, there are six main types of anthocyanins
They are found in fruits, veggies, and grains with red, blue, black, or purple hues including cherries, berries, grapes, pomegranates, purple cabbage, radishes, red onions, purple cauliflower, eggplant skin, black rice, black soybeans, and some beverages like red wine and grape juice
Anthocyanins are water soluble, so it is best to avoid boiling these foods, unless you are using the cooking liquid, such as the purple cabbage recipe below, where all of the water is absorbed
What are the Benefits of Anthocyanins?
Anthocyanins boost immunity, aid in weight loss, decrease inflammation, and help protect against chronic inflammatory disease such as cardiovascular disease and diabetes
What are the Benefits of Eating Cabbage?
Also called Brassicas, cruciferous veggies like green and purple cabbage, broccoli, cauliflower, broccolini, bok choy, and Brussels sprouts are detox powerhouses
The phytochemicals induce detoxification enzymes, fight free radicals, protect against certain cancers, and boost the immune system
Recipe Tips:
-Have all of your ingredients ready to go because this moves along quickly
-This only calls for one cup of diced apple, so use a very small apple or wrap leftover apple tightly and refrigerate to minimize oxidation
-Use apple cider vinegar with “The Mother,” meaning it has not filtered out the beneficial bacterial culture, or the fermented part – If you vinegar looks cloudy, that’s a good sign
-I thinly sliced my cabbage with a knife, but you can run the cabbage through a slice or shred blade as an alternative
Apple Cider Braised Purple Cabbage
Store bought cabbage is loaded with inflammatory sugar and high fructose corn syrup. Get all of the anti-cancer benefits of this braised cabbage, naturally sweetened with apple cider vinegar and fresh apple
Ingredients
- 2 tbsp grass fed butter
- 1 tbsp caraway seeds
- 1 large shallot diced
- 1 small apple diced (about 1 cup)
- ¼ tsp fine sea salt plus more for reseasoning
- 4-6 cups thinly sliced purple cabbage core discarded
- ½ cup good apple cider vinegar with the Mother plus more for reseasoning
Instructions
-
-Sauté caraway seeds and shallot in butter over medium heat until shallots soften, about five minutes
-
-Add apple and sea salt, and continue to sauté until apple softens, about five minutes
-
-Stir in purple cabbage and apple cider vinegar, cover and simmer about ten minutes, until cabbage wilts down to about one half of volume, stirring occasionally
-
-Taste, and reseason with more salt and apple cider vinegar depending upon your palate
Recipe Notes
-Have all of your ingredients ready to go because this moves along quickly
-This only calls for one cup of diced apple, so use a very small apple or wrap leftover apple tightly and refrigerate to minimize oxidation
-Use apple cider vinegar with “The Mother,” meaning it has not filtered out the beneficial bacterial culture, or the fermented part – If you vinegar looks cloudy, that’s a good sign
-I thinly sliced my cabbage with a knife, but you can run the cabbage through a slice or shred blade as an alternative
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