I love vegetables and so have never had a doctor advising me to eat more veggies. One of my favorite vegetables is the ubiquitous cabbage, so hated by many. I can guess why so many people hate the cabbage; I can even empathize with them; I think it comes back to my pet peeve – overcooking. Overcooking cabbage brings out its horrible smell and makes the texture unpalatable and unappetizing. In addition, it loses its nutrients. It is a lose-lose proposition all round.
I have read a lot about the benefits of eating colored vegetables, the deeper the color, the more the nutrients. Red cabbage in particular is known for its phytonutrient content and is also particularly beneficial for women’s health – especially in the prevention of breast cancer. It has an inordinate amount of Vitamin K, C, Folate, B6 and dietary fiber, promotes gastro-intestinal health and has cardio-vascular benefits.
Seems to me that eating what I love to eat anyway, is real winning solution! So when I go vegetable shopping, my shopping cart always has a head of green cabbage and a head of red cabbage. I made a red cabbage dish the other day. This is one the easiest dishes to make, especially when you are in rush and want to have something healthy at hand for your family’s meal.
You will need:
6 cups finely shredded red cabbage
1/2 cup walnuts
1/4 cup cranberries (you can substitute with raisins)
3 tsp Extra Virgin Olive oil
1 tsp salt
1 tsp red chili powder
Pre-heat oven to 450 degrees.
Wash and drain the shredded red cabbage thoroughly. Take care to air dry it until most of the water is gone. Toss it with Olive oil, salt and chili powder. Now add the walnuts and cranberries. Bake for 10 minutes (no more than 10 minutes so that it doesnt get overcooked).
Serve with whole grain bread, or with whole wheat rotis, or as a salad. Simply yummy and very healthy!