Apple Walnut Cabbage
- 2 Tablespoons olive or avocado oil
- ½ red cabbage, shredded or thinly sliced (about 4 cups)
- ½ onion, thinly sliced (about ½ – 1 cup)
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon balsamic vinegar
- ¼ cup apple juice (juice from 1 apple)
- ½ teaspoon pink Himalayan or sea salt
- ⅛ teaspoon cayenne pepper
- 1 apple, chopped
- ½ cup walnuts, chopped
- Love apples? Use two instead of one
- Love the taste of cooked apples? Add chopped apples to your skillet when adding in the vinegars and juice
- Want more of a sour flavor? Up the apple cider vinegar by 1-2 tablespoons
- Don’t want apple juice as the sweetener? Use whatever sweetener works for you
- In a large skillet over medium heat, add in olive oil and heat until oil is hot. Add in sliced onion and cabbage and sprinkle with salt and cayenne pepper. Saute until onions and cabbage begin to soften, 6-8 minutes. Then add in both vinegars and apple juice. Stir and continue to cook until desired doneness (10-12 minutes).
- When ready to serve, top with chopped apple and walnuts. Serve warm. Keeps well in refrigerator and is delicious cold the next day!
Serves 6. Per Serving (based on using olive oil):
Calories: 153 | Total Fat: 11 g | Total Carbohydrate: 13 g | Dietary Fiber: 3 g | Protein: 3 g
Apple Cider Vinegar is full of enzymes and good bacteria. It contains acetic acid, which has been shown to help lower blood pressure.
Apples cleanse the colon of bacteria, viruses, yeast, and mold. They also support the liver, digestive tract function, and brain health.
Avocado oil supports heart and eye health and neutralizes free radicals that can contribute to heart disease and diabetes.
Balsamic vinegar is an aromatic, thick, dark, syrupy, aged type of vinegar, made from the reduction of cooked grapes. Lower-priced brands, like those found in most grocery stores, are often made with cheap wine vinegar mixed with corn syrup, flavoring, and caramel coloring.
Cabbage is an excellent source of vitamins K, C, and B6. It’s also a good source of fiber, manganese, potassium, vitamin B1, folate, and copper.
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
Onions are nutrient-dense, meaning they’re low in calories but high in vitamins and minerals such as vitamins C, B, and potassium. The flavanoids are concentrated in the outer layers, so try to remove as few layers as possible when peeling.
Walnuts are a good plant source of omega-3 fatty acids. Human clinical trials have suggested an association of walnut consumption with better cognitive performance and improvement in memory.