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
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