Purple cabbage also is known as red cabbage brightens up any meal. Just look at that color! It contains a type of group of phytochemicals or compounds found in plant foods with disease-fighting properties known as polyphenols. What's so important about polyphenols? Polyphenols may offer antioxidant, anti-inflammatory and anti-cancer benefits. In other words, it's really good for you.
This is one of my favorite ways to prepare purple cabbage--sauteed with olive oil, sprinkled with any vinegar of your choice and simmered until tender.
Purple cabbage is low in calories, a good source of dietary fiber and a rich source of several vitamins.
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, chopped
- 1 small purple cabbage, shredded
- 1/3 cup balsamic or white or apple cider vinegar
- 1 teaspoon sea salt
Heat a skillet over medium-high heat. Add oil and onion and cook 2 minutes. Add cabbage and saute it until it wilts 3-5 minutes.
Add vinegar to the pan and cook, covered, until cabbage is tender, 10 minutes. Season with salt and serve.
The Lifestyle Dietitian Notes
*Wash the head of cabbage with water and remove the outer leaves. Also, wash the inside of cabbage to remove any leftover dirt. Cut the inner head into chunks and rinse. You may slice, chop or shred this vegetable prior to cooking, but be aware that over-cooking vegetables, such as purple cabbage, destroys many of the vitamins and other beneficial nutrients.