Warm Cabbage & Red Onion
Hey guys! I hope everyone is enjoying the holiday season. It is hard to believe we are only a week out from Christmas! Which also means we have only two weeks left of this year–where did 2017 go?
I have definitely been a little busier than normal with all of the fun of the season. I did also get thrown out of my social media rhythm when we lost our internet for about four days after our crazy snow storm here in Atlanta, so I do apologize for not posting any new content for a bit!
I am back with you today sharing a quick side dish that is perfect to keep your gut healthy this holiday season. If you checked out my Healthy Holiday Habits series last month, then you know how important fiber is for your overall health and wellness. Cabbage is full of fiber which can help essentially scrub out your intestines–great to get a fresh start after overindulging at a holiday party! This fiber also helps feed the good bacteria in your stomach and intestines. Researchers are finding that so many inflammatory issues, mood disorders, and other chronic illnesses are tied to poor gut health, so keeping that good bacteria in your intestinal tract can help health throughout your entire body!
Purple cabbage and onions are also high in antioxidants like resveratrol which is linked to heart health. They also contain anthocyanins which may hold some cancer prevention benefits. I like to eat with my eyes, so I like the pretty colors on my plate, too! 😉
Warm Cabbage & Red Onion
- 1 red onion, quartered & sliced
- 1 head of red cabbage, cored & roughly chopped
- 4-5 cloves of garlic, minced
- 1 tablespoon dried oregano
- 1/4 cup apple cider vinegar
- 1 tablespoon white miso, mixed with 1/4 cup warm water to dissolve
- 1 tablespoon grainy mustard or whatever variety you prefer (we had a fancy truffle mustard I got from a friend)
Place your onions in a large stock pot over medium heat. Cook for about 5 minutes, or until starting to soften. Add a few splashes of water as needed to prevent sticking.
Next add garlic and oregano. Cook for just a minute to release the flavors. Stir in your remaining ingredients (cabbage, vinegar, miso mixture & mustard). Reduce heat to low, partially cover and let simmer for 30 minutes or until the cabbage is softened to your liking, stirring occasionally.
Taste and add extra mustard or vinegar if you want a little extra kick. Serve warm or at room temperature.
I will be making a root vegetable mash and some bean burgers tonight to serve along with this to round out our meal!
Hope everyone is enjoying all of the holiday festivities! (But not too much… 😉 )
