Sauteed Red Cabbage

Sauteed Purpleness!

In the spirit of the upcoming holiday season, I've come up with a few side dishes to accompany your Thanksgiving turkey or Tofurkey, whatever your preference. 

I'm starting you out with this delicious red cabbage recipe that is as tasty as it is beautiful!  The red cabbage turns a gorgeous shade of purple and boasts a richer more robust flavor than green or white cabbage, so it's my pick for adding some festive color to your holiday table.

It also turns out that cabbage have health benefits to spare, because they're packed with antioxidants and tons of anti-inflammatory compounds. They're also rich in glucosinolates, therefore putting on a list with other cruciferous vegetables that get a thumbs up for cancer prevention.

Tools needed: 
large saute pan
20 minutes
1 small head cabbage, 2 1/2 lbs.
2 tbs olive oil
2 cloves garlic, chopped
salt and pepper to taste
3 tbs caraway seeds
  1. Cut the cabbage in half and with the cut-side down, slice ias thinly as possible around the core.  Discard the core.
  2. Heat a small skillet and toast caraway seeds until they start to pop, about three minutes.  Set aside to cool.
  3. Heat oil in a large saute pan over medium-high heat.  Add the garlic and heat until fragrant.
  4. Add cabbage and saute for about 10-15 minutes, stirring uccasionally, until the cabbage is tender and begins to brown.  Don't overcook to ensure health benefits. Season to taste, top with caraway seeds, and serve warm.


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