This red cabbage and apple recipe combines two disease-fighting ingredients into a colorful and antioxidant rich side dish.
Prep time: 5 min
Total time: 15-20 min
Red Cabbage is part of the cruciferous vegetable group, which I've written about before. The cancer-fighting, disease-prevention agents of these vegetables are undeniable! Red Cabbage in particular though has an important red-purple hue, which is at the top of the list when it comes to disease-fighting pigments. The sulfur in the cabbage carries the phytochemicals from these pigments into the liver with great ease, making cabbage one of the most rejuvenating foods for the liver. Red cabbage can also help retard and reverse scar tissue in the liver, too!
And when combined with apples, it become even more effective at expelling bacteria, worms and other parasites, and viruses from the liver, spleen and intestinal tract.
- 1 organic head of red cabbage
- 1 organic red apple
- Maple Syrup
- Garlic Powder
- Apple Cider Vinegar
Chop and saute an onion in a large skillet with avocado oil (or olive oil)
Shred the cabbage and add it to the skillet, cover and keep on low heat (for a few minutes while you prepare the apple)
Peel and chop one apple and add to cabbage.
Add some water (just a 1/2 cup or so) to skillet, keep covered, and slow cook until cabbage is soft and tender.
Add sprinkle of salt (to taste), garlic powder (to taste) plus 2-3 TBSP maple syrup and a splash of apple cider vinegar.
That's it! Not difficult. You might have to taste a couple of times until it is just right.
Pairs well with turkey, chicken and pork. You can also make a big batch & freeze this. Simply heat it up to enjoy it again.
*original recipe from Elfriede Atcheson - thank you for letting me share with this community!