Sautéed Red Cabbage

Red cabbage has more nutrients than green cabbage and is a great source of fiber, as well as anti-oxidants.

Ingredients:

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)

Ingredients:

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)

Directions:

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

Cabbage is a great source of Vitamin A and Vitamin K, which act as antioxidants and help prevent cancer.

For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes