This red cabbage recipe not only tastes great, tit is super easy to make–just about 5 minutes. The prep allows the cabbage and herbs to “breathe” while the quick sauté in broth optimizes nutrient content. Red cabbage looks so vibrant in your bowl, how can you not enjoy eating it!
For the sautéed cabbage:
4 c red cabbage, shredde
1 T lemon juice
5 T low sodium chicken or vegetable broth
For the Mediterranean dressing:
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 medium clove garlic, chopped or pressed
Sea salt and pepper to taste
2 T grated ginger
1 T sesame seeds
5 drops soy sauce
1 T chopped cilantro
Few drops of rice vinegar/rice wine.
First, quarter the head of cabbage and slice into 1/4-inch strips and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage. Next, chop or press garlic and let sit for at least 5 minutes.
Sprinkle cabbage with 1 tablespoon lemon juice before cooking to prevent it from turning blue. Then heat 5 tablespoons broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Sauté for no more than 5 minutes.
Finally, transfer the finished cabbage to a bowl. For more flavor, toss cabbage with the dressing ingredients and any of the optional ingredients you desire while it is still hot. There’s no need to make the Mediterranean dressing separately.