braised red cabbage & antioxidant powers

braised red cabbage //

red cabbage is a baller. and seriously undervalued. at least by me. i’m always getting caught up with sweet potato and brussel sprouts and beets…but red cabbage is moving up to that top tier. it’s just so. incredibly. good for you. for weight loss, fighting cancer, digestion problems, lowering cholesterol…it does it all.

red cabbage contains anthocyanin polyphenols (also found in blueberries), which lend the vegetable its bright purple color and also make it healthier than its green counterpart.  these polyphenols contain antioxidants and anti-inflammatory properties, helping to prevent cancer and fight free radicals. red cabbage is also packed with vitamins: k, c, b6, a and folate. one 3-oz serving of red cabbage has 80% of the vitamin c recommended daily, and 40% of recommended vitamin k. as if that wasn’t enough, cabbage aids in weight loss – one and a half cups has only 25 calories.
braised red cabbage //
inspired by russian braised cabbage a friend made me once, this colorful dish is not only rich in nutrients, but also in flavor.  simmering the cabbage for a long time releases its sweetness and creates a wonderfully tender texture, and the addition of coriander, fennel and sesame seeds provides an earthy depth. it can be served simply with brown rice, or as a punchy accompaniment to any meat dish.  enjoy the beautiful color and flavor!
braised red cabbage //



  • oil of your choice (olive, coconut, macademia)
  • 1 head red cabbage
  • 1 red bell pepper
  • 1/2 onion
  • 1 tomato
  • 2 gloves garlic
  • 1 tsp chopped ginger
  • 1 tsp fennel seeds
  • 1 tsp sesame seeds
  • 1 tsp coriander seeds
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 2 tbsp sugar
  • 1 cup vegetable stock (or water)


  1. prep veggies: chop onion, julienne pepper, dice tomato, chop cabbage.
  2. heat ~2 tbsp oil over medium heat, and add the onion when ready.
  3. add coriander, sesame & fennel seeds, stir and lower the heat to slowly simmer the onions for ~8 minutes, until fragrant.
  4. add garlic, ginger, pepper and diced tomato (you could instead used 1-2 tbsp tomato paste here, if you have it).  continue sautéing for another 5-10 minutes, until vegetables are tender and tomato has broken down.  add more oil if necessary.
  5. add chopped cabbage, sugar and stock. increase the heat to bring mixture to a simmer, and cover.
  6. simmer mixture, covered, for 15-20 minutes, adding more stock if needed.
  7. add cumin, turmeric, salt & pepper to season just before cooking is complete.
  8. remove from heat when cabbage is tender and sweet (~30 minutes total).

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