Spiced Sautéed Red Cabbage with Cherries
My favorite time of year is just around the corner. Halloween has just passed, and we can look forward to Thanksgiving followed by Christmas. The change of season also brings new and interesting produce to create side dishes and snacks for family and friends. I favor root vegetables with parsnips, roasted, steamed or grilled, topping my list. Cabbages and Brussel Sprouts are pushing through the soil this time of year. They are full of favor and bursting with nutrition. For this recipe, I adore red cabbage. Cook it long and slow or turn up the heat and cook it fast so that it retains some bite and crunchiness. Instead of using apples, try dried cherries, which give a jewel-like appearance to this side dish. The cherries also give a sharp flavor that adds an edge to the spiciness.
The brassica family of vegetables–broccoli, kohlrabi, cauliflower, bok choy, Brussels sprouts, cabbage and chard− is truly the royal family when it comes to nutrition and cancer fighting properties. Red cabbage is a fabulous source of anthocyanins, a pigment that is also found in blueberries, raspberries and other colorful fruits like grapes. Anthocyanins have the ability to act as antioxidants and help fight free radicals, which also make them a very powerful weapon against cardiovascular disease and combating inflammation. Packed with calcium, magnesium, potassium, vitamins C and K, beta carotene and four grams of fiber in every cup, the brassicas are truly nutrient-dense vegetables you can eat on a daily basis.
Spiced Sautéed Red Cabbage with Cherries
Serves 4 to 6
Ingredients:
1 tablespoon of olive oil
1 cup Red onion, finely sliced
1 clove garlic, minced
1lb red cabbage, cut into 4 sections and cored and finely sliced
1/3 teaspoon ground cloves
1/3 teaspoon ground cinnamon
1/3 whole nutmeg, freshly grated
A touch of sea salt and freshly ground black pepper
4oz dried cherries
1 tablespoon soft brown sugar
1 to 1 ½ tablespoons red wine vinegar
How To Make:
Heat the oil in the medium size sauce pan over a medium heat, stir in the onion, cook it for 2 to 3 minutes, then add the garlic and continue to cook for another 2 to3 minutes.
Turn the heat up to its highest setting and add the cabbage. Take a wooden spoon and keep the cabbage moving around the pan so you are cooking the cabbage and not burning it, this will keep it crisp and crunchy.
Sprinkle in the spices, season with salt and pepper, followed by the dropping in the cherries.
Then turn the heat down and cook for a further 5 minutes, add the sugar and vinegar, give it a few more good stirs and its ready to be enjoyed and served along with your Thanksgiving dinner.