Nov 05, 2013
Sweet and Sour Red Cabbage
Have you had your anthocyanins today? Red cabbage will certainly provide you with plenty of these water-soluble flavonoids (plant-based pigments with powerful antioxidant properties).
Anthocyanins have been shown to have a wide range of promising biological and pharmacological activities. Examples include anti-allergic/anti-inflammatory antibacterial, antifungal, antiviral, and anti-cancer properties. Other sources of foods rich in anthocyanins are blueberries and other berries, grapes, pomegranates, plums, cherries, black beans and kidney beans.
I don’t think my German grandmother knew how healthful her red cabbage recipe was when she served it with her famous Wiener Schnitzel. Like my Italian grandma, she was always in the kitchen, cooking up some love!
This recipe can be made in the slow-cooker or on the stovetop. I cooked it in the slow-cooker on a Sunday when we were out galavanting around in the mountains. When we walked in… boy, did it smell wonderful! This dish is simple and satisfying with a wide profile of flavors.
- 1 medium sized head of red cabbage, chopped
- 2-3 shallots, sliced
- 2 TBS tamarind paste
- ½ cup raisins
- ¼ cup date sugar or other minimally processed sweetener
- 1 TBS balsamic vinegar
- ¼ cup water
- ¼ cup pomegranate juice
- 2 tsp tamari or other low sodium soy sauce
- Mix the tamarind paste with the water until dissolved.
- Rinse the chopped cabbage and place in a large pot (or slow-cooker) with all of the other ingredients.
- Simmer on low until the cabbage is tender (about 1 hour on the stovetop, 4 hours in the slow-cooker).
- Serves 4 as a side dish. Enjoy!
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