Red Cabbage at Night, Eaters Delight

Red fruits and vegetables always catch my attention. It is the red apples and the luscious red strawberries and the juicy red tomatoes and even the red cabbage that I am drawn to at the market. Colors are very symbolic. Red is the color of blood and is associated with strength, health, and passion. We comment on a child’s “red rosy cheeks.” We send red roses on Valentine’s Day to show our love. We use the expression “it is a red letter day” to describe a fantastic day.

It is not surprising, then, that I have a red cabbage sitting around waiting to be cooked. Red cabbage is high in vitamins A and C, both antioxidants. It gets its red color from flavanoids, also powerful antioxidants which are more commonly associated with grapes and berries than with cruciferous vegetables. It is also a low calorie vegetable having only 30 calories in a cup and is a high fiber food and a good source of calcium.

I normally wouldn’t think about braising a cabbage in spring, but the weather has been so cold and nasty that it makes sense to cook it this way. Enjoy this hearty, sweet and tangy side dish.

Sweet and Tangy Red Cabbage

2 TBS olive oil
2 cloves garlic, diced
1 red onion, sliced
Sea Salt to taste
1 lemon
½ head red cabbage, sliced
1 Granny Smith apple, sliced
Rice vinegar
Mirin

Saute the garlic and onion in the oil for about 2 minutes. Add some salt. Add the red cabbage and sauté for another few minutes. Sprinkle some mirin on the cabbage mixture and add the zest from the lemon and season with salt. At this point you can add 2 TBS of water. Cover the pan and simmer for 30 minutes until the cabbage is tender. Add the sliced green apple and cook for another 10 minutes. Stir in 1 TB lemon juice and some rice vinegar. The crunchiness of the apple contrasts nicely with the softer cabbage.

Healthy and happy eating.