FOUR FACTS ABOUT RED CABBAGE
1. One cup of this crunchy crucifer packs in over 80% of your daily vitamin C need, as well as over 200mg of potassium and a generous dose of fiber, all for under 30 calories.
2. Red cabbage contains glucosinates, which are compounds that are strongly associated with anti-cancer benefits. Red cabbage is also a rich source of flavonoids, which act as both anti-oxidants and anti-inflammatories. The flavonoid found in this cabbage, anthocyanin, is also responsible for it’s regal color.
3. Cabbage belongs to the family of vegetables known as crucifers, so named for for the cross-shaped arrangement of its flower, and has been cultivated for over 2500 years.
4. Ancient Egyptians would consume large quantities of cabbage before a night of old-school partying – they believed that the cabbage would allow them to drink great amounts of alcohol and suffer no ill effects. The ancient Greeks and Romans held similar beliefs, and even modern American folklore touts the benefits of cabbage when you’re feeling run down after a long night of indulging.
It’s a rare day that there isn’t a head of cabbage in my kitchen, and it’s one of my go-to veggies for breakfast (I swear, it’s not because of the hangover benefit). I love it quickly sautéed in a spoonful of coconut oil, and topped with red pepper flakes and a generous sprinkle of salt. Scoop into a bowl, add some chorizo or country ham, a couple eggs, and… done!
Thinly sliced cabbage is also a natural to include in soups (it lends a noodle vibe), stir-fries and salads, including the classic coleslaw. Thick slices of cabbage are surprisingly delicious when charred on a grill and drizzled with a good olive oil. And, as you might imagine, cabbage and bacon are pretty darn fantastic together, like you’ll find in this recipe.