Nature knew what it was doing when it gave red cabbage its gorgeous, glossy colour. These days I cannot seem to return from the supermarket without a piece of this locally grown, beautiful and nutritious vegetable in the bag. The colour alone, both raw and cooked warrants the amount of red cabbage we seem to be consuming in soups and hearty salads on these mild middle eastern winter days. And of course, the deep deep red pigment also reflects a superb nutrition profile- a high concentration of phytonutrients and a number of anti-inflammatory and antioxidant benefits.
I have been reading Michael Pollan's book In Defence of Food and what a brilliant read it is! With his unique perspective on food, society and health, Pollan strives to free us from the clutches of 'nutritionism'- the modern trend of breaking every single food down to its individual nutrients.
The next day, I threw together a salad with the left over cabbage, some rocket leaves, apple slices and walnuts. It was heavenly dressed with balsamic vinegar, olive oil and some sea salt.
Red Cabbage Soup (serves 2)
Red Cabbage 2 cups roughly chopped
Potato 1/2 cup peeled and cubed
Onion 1 medium, sliced
Vegetable stock 2 cups
Walnuts 3 tbsp (optional)
Butter, olive oil or coconut oil 2 tbsp
Salt and Pepper to taste
In a medium sized saucepan, melt butter. Saute onion until for a couple of minutes. Throw in cabbage and potatoes and stir well. Add the stock and bring to a boil. Turn heat down, cover and simmer until potatoes are soft. Let cool for a bit and blend in a blender or using a hand held. Top with walnuts and serve warm with crushed black pepper and sea salt.
Red Cabbage, Apple and Rocket Salad (serves 2)
Red Cabbage 2 cups, thinly sliced
Rocket leaves 1/2 cup
Red Apple 1 thinly sliced sliced
Walnuts 4 tbsp
1 tbsp balsamic vinegar
2 tbsp olive oil
dash of lemon (optional)
Mix ingredients thoroughly and drizzle on salad.
Eat well but don't be too hard on yourself!