I recently learned about the impressive benefits of red cabbage, and have been looking for more ways to incorporate it into my diet. It’s packed with nutrients, supports the heart and liver, helps with inflammation, supports healthy digestion, and it’s crazy cheap, so it’s a total win win!
This recipe gets a little added punch with green onions, which are also a nutrient dense food. What is a nutrient dense food? Great question! It’s anything that is low in calories but high in vitamins and minerals. Basically the food version of getting “a lot of bang for your buck.”
The first way is super basic. It only requires a few ingredients:
-1 head of red cabbage, sliced into ribbons
-3 tablespoons avocado or coconut oil
-Salt + pepper
-Green onions, chopped
-In a large cast iron skillet or pan, heat the avocado or coconut oil on medium heat. If all your cabbage cannot fit in one pan, divide the oil in half and cook in two separate batches. If you like spice, add some red chili flakes to the oil.
-Add the cabbage to the pan, stirring regularly until it it becomes softer but not mushy.
-When the cabbage appears to be nearly finished, add the green onions, salt + pepper to taste.
-Allow the cabbage to cool, and store it in the refrigerator for up to a week. A large head of cabbage can last that long even if you eat it daily!
You can easily add other toppings based on your preference. In the bottom picture you can see that I added some toasted sesame seeds. Sriracha is a great topper, and it is also nice to mix in a little sauerkraut for a tasty probiotic benefit!