Not your everyday sweet-and-sour cabbage dish, this sautéed vegetable mixture is highlighted with minced fresh ginger. Use another carrot if parsnips are not available.
2 teaspoons olive oil
1 large red onion, cut into small chunks
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 carrots, halved lengthwise and thinly sliced crosswise
1 parsnip, halved lengthwise and thinly sliced crosswise
6 cups thickly shredded red cabbage
3 tablespoons sugar
1/2 teaspoon salt
1/4 cup red wine vinegar
1 In a nonstick Dutch oven, heat the oil over low heat. Add the onion, garlic, and ginger, and cook, stirring frequently, until the onion is golden brown, about 7 minutes.
2 Add the carrots and parsnip, and cook, stirring frequently, until the carrots are crisp-tender, about 5 minutes.
3 Stir in the cabbage, sugar, and salt. Cover and cook, stirring occasionally, until the cabbage is wilted, about 10 minutes.
4 Uncover, add the vinegar, increase the heat to medium-high, and cook, uncovered, until the cabbage is well coated, about 3 minutes. Serve warm or at room temperature. Makes 4 servings
good source of: beta carotene, folate, potassium, thiamin, vitamin B6, vitamin C, vitamin E
Red cabbage is a member of the cruciferous family (which includes cabbage, Brussels sprouts, kale, broccoli, mustard greens, radishes, bok choy, and cauliflower) and as such supplies ample amounts of phytochemical compounds called indoles, which may have the potential to fight cancer. Cruciferous vegetables also contain sulforaphane, a phytochemical discovered by a team of researchers at Johns Hopkins University. Laboratory studies show that sulforaphane may increase the production of an enzyme that helps remove carcinogens from cells.
If you are concerned about sodium levels, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.