Apart from lending itself to salads and main dishes, purple cabbage with its anti-oxidant properties also works wonders
for the skin
This is a salad lover’s delight! Thinly cut strips of purple cabbage with a drizzle of balsamic vinegar or Greek olive oil can
create a fun, healthy dish. Purple cabbage is also pickled and added to stir-fries!
Health benefit: Cabbage is a great store of vitamin C and vitamin K. The rich deep colour of this vegetable is due to a
high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties),
making it have even more phytonutrients than a green cabbage. A few studies also show that anthocyanins may help
reduce the risk of heart disease, diabetes and certain types of cancer. It is rich in anti-oxidants which makes skin supple
and clear.
How to store: Keep the purple cabbage in a plastic bag and place it in the refrigerator. It will stay fresh for up to two
weeks.
Here is a quick fix recipe:
Sweet and Sour Cabbage
Ingredients:
Purple cabbage, thinly sliced: About 8 cups
Butter: 2 tbsp
Sugar: 3 tbsp
Balsamic vinegar: 1/4 cup
Sultanas and pine nuts: A handful
Method:
Take a large saucepan and melt the butter in it. Now, add the cabbage and saute this for a few minutes. Sprinkle the
sugar and add the vinegar. Reduce heat and simmer for a few minutes. Take off the heat, season, add the sultanas and
nuts. Serve.unb