I’ll be sharing some of my family’s favorite healthy vegetable side dishes. I find that if I get a rotation going each week that we have variety and don’t get burnt out on eating the same couple of vegetables over and over. Last night we had asparagus but tonight it’s purple cabbage!
I feel like I have this Spring theme going. Spring fever has definitely arrived at our house. Our middle son is a high school senior and I feel his excitement about graduation approaching. We live on a lake and my husband and our pup Daisy took their first swim this weekend…brrrrr. Our family is ready for warm weather and all that entails. Anyone else ready for spring which leads right into summer?
Today I’m sharing one of my favorite vegetables. I don’t eat it as often as I would like because only a few of my family are on board with eating it but it’s so good and so good for you. Purple cabbage!
This vegetable dish is one of my favorites and it’s somewhat unexpected. I call it Anytime Spring Cabbage because the color of the cabbage as it cooks reminds me of Easter. The whole dish becomes a delightful purple color!
Let’s talk about the good stuff in cabbage. It is full of Vitamins K & C. Also a great source of dietary fiber, manganese, Vitamin B6, folate and even some omega-3s which are essential fatty acids (remember “essential” means our bodies can’t make them…we have to eat or supplement them). And let’s not forget about the flavonoids, specifically anthocyanins, the compounds that provide the bright purple color. According to Daily Science, emerging evidence suggests that anthocyanins found in purple cabbage may provide cancer protection, improve brain function and promote heart health. The more color we can add to our diets, the more antioxidants and micronutrients we will be providing our bodies.
George Mateljan in the book World’s Healthiest Foods recommends selecting a fresh, firm and dense cabbage with bright color and just a few leaves loose on the bulb. I store my cabbages in the refrigerator and they tend to hold up well for a couple week or more. Then I chop mine in half and cut out the stalk and the tougher areas. For this recipe you’ll want to slice in into thin ribbons.
Feel free to sauté onions with this dish as well to add a little more flavor. It is perfect served with chicken or pork. And is super keto friendly!
Resources used for this recipe:
- Book: World’s Healthiest Foods by George Mateljan