Thursday, March 09, 2006

Braised Red Cabbage

Braised Red Cabbage: "Braised Red Cabbage
Red cabbage is just like green cabbage in taste and texture, but with the added benefit of powerful antioxidants called anthocyanins that give the redhead of the vegetable world its distinctive color. Red cabbage is also one of the cruciferous family of vegetables – all are rich in fiber, vitamins (most notably vitamin C), minerals like potassium and calcium, and cancer-fighting compounds called indoles. (Other cruciferous vegetables include Brussels sprouts, broccoli, kale, and chard – all are delicious.) Be prepared when cooking red cabbage for the color to “bleed” into the other ingredients. The acidic vinegar and wine in this dish keep the cabbage a beautiful purple color. Without the acid, the cabbage will turn blue. This dish is a taste sensation and makes a great side dish with salmon or as a warm appetizer salad. And considering the very affordable price of cabbage, it can't be beat. "

1 tablespoon extra-virgin olive oil1 large yellow onion, chopped2 large carrots, peeled and sliced1 large head red cabbage, cored and sliced 1/4-inch thick1 large green apple, peeled, cored, and diced3 large cloves garlic, pressed1 bay leaf 1/4 teaspoon ground cloves1 1/2 cups dry red wine1/4 cup red wine vinegar2 tablespoons light-brown sugar1 cup peeled chestnuts (optional)Salt to taste1. In a large pot, heat the olive oil. Add the onion and carrots and sauté over medium heat until onion is translucent. 2. Add the cabbage and apple and mix well, then add salt to taste, the garlic, the bay leaf, cloves, wine, vinegar and sugar. 3. Bring to a low boil, cover, and cook for about 1 hour. 4. Remove bay leaf and correct seasoning to taste. You may also add the peeled chestnuts to cook in the braising liquid.

Serves 6Nutrients Per ServingCalories: 141.9Protein: 3.6 gramsFat: 3.0 gramsSaturated Fat: 0.4 gramsMonounsat Fat: 1.7 gramsPolyunsat Fat: 0.5 gramsCarbohydrate: 28.5 gramsFiber: 6.4 gramsCholesterol: 0.0 mgVitamin A: 7,837.7 IUVitamin E: 0.9 mg/IUVitamin C: 126.0 mgCalcium: 129.1 mgMagnesium: 44.0 mg


more info at:
http://www.dreddyclinic.com/diet/alcaline/alk_diet.htm

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