Red cabbage has more nutrients than green cabbage and is a great source of fiber, as well as anti-oxidants.
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar
1 teaspoon mustard seed
Freshly ground black pepper (to taste)
2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar
1 teaspoon mustard seed
Freshly ground black pepper (to taste)
Heat a skillet over medium high heat.
Add oil and onion and sauté 2 minutes.
Add cabbage and turn in pan, sautéing it until it wilts, 3 to 5 minutes.
Add vinegar to the pan and turn the cabbage in it. Season with mustard seed and pepper and reduce heat a bit.
Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.
From Yasamin Soltanian, The GW Healing Clinic
For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes
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