Cabbage for Vitamin C
Cabbage is a fabulous winter vegetable, perfect to add as a side dish to many meals, warming and hearty. One cup of cabbage gives you 50% of your daily vitamin C, and is full of cancer fighting phytonutrients. Mix up the types of cabbage you cook with and try green, red, Napa and Savoy.
This is a fabulous recipe that has quickly become a family favorite.
Sauteed Red Cabbage with Onions and Apples
1 large yellow onion, thinly sliced
1 Tbsp. bacon fat or coconut oil
½ red cabbage, thinly sliced
2-4 Tbsp. unfiltered apple cider vinegar
1 Tsp. sea salt
¼ tsp fresh rosemary, chopped or ½ tsp dried
1 Granny Smith apple, sliced into matchstick sized pieces
In a large stainless steel frying pan or pot, sauté the onion in the fat or oil. When it is mostly translucent, add the cabbage and cook until it begins to soften.
Add the vinegar, salt and rosemary and allow the onion mixture to cook until everything is softened/fork tender.
Add the apples and cook them until soft. Add more vinegar of some water if the mixture becomes too dry.
Optional; instead of using bacon fat, chop and render 2-4 slices of bacon for the cooling fat and add the cooked bacon back to the mixture at the end of cooking.
This recipe is adapted from Practical Paleo by Diane Sanfilippo.