DIARY OF A CHEF AT HOME
a collection of holistic nutrition tips & tricks, plus many of Food on the Table's favourite recipes
Oh the humble and simple cabbage. One of my favourite vegetables on this planet! You will often find one kicking around my kitchen in the form of coleslaw, kimchi, sauerkraut, in soups, stews or in this case a warm salad. This dense and hearty ball of tightly packed leaves comes in a variety of colours (red, green and purple) with smooth or wrinkled leaves.
Cabbages are part of the cruciferous (or brassica) family boasting an impressive array of nutrients. One of my favourites is that they are PACKED with Vitamin C. I often know when a cold is coming on when I start to crave sauerkraut. I believe it's the high levels of vitamin C (which is increased even more through lacto-fermentation) that the body needs to support the immune and digestive systems along with many other body functions. I listen to my cravings....they are full of information in what my body needs...(or doesn't need!).
Cabbage has high levels of soluable and insoluable fibers. Both important in the functioning of a healthy gut, promoting regular bowel movements and high levels of beneficial bacteria. Eat cabbage (or cruciferous veggies) for a happy and healthy gut!
Cabbage is a very affordable vegetable, where one good sized head can be used in a few different dishes. They're dense and tightly packed, a little goes a long way. For this recipe I used half a head of a larger red cabbage. Later on this week I'll use the rest of it in a simple cabbage and ground beef stirfy...more to come on that!
This dish is simple, nourishing and very delicious. It comes together pretty quickly, under 20 minutes. Serve it as a side dish or bulk it up with some protein. It goes well with pork tenderloin!
Warm Cabbage and Apple Salad
2 tablespoons cooking oil
1 red onion, thinly sliced
1 apple, cored and thinly sliced
2-3 garlic cloves, minced
1 bay leaf
4-5 cups thinly sliced cabbage
3 tablespoons apple cider vinegar
1/4 cup chicken or vegetable stock or water
1/2 teaspoon sea salt
Fresh cracked black pepper
1 tablespoon lemon juice
2 tablespoons nutritional yeast or Parmesan (optional)
1/4 cup chopped parsley
One of my great joys in life is cooking! As a Registered Holistic Nutritionist (RHN) & food lover I continue to explore the balance between healthy, traditional food preparation and tasty dishes.
Check out my new COOKBOOK! Planting Seeds of Nourishment with over 40 whole-foods based recipes and tons of nutrition info!