I was skeptical at first when this recipe was recently submitted to Fantasy Healthball, but now I’ve seen the [purple] light. I admit I’ve thought of cabbage as kind of a harder, rubbery lettuce with a purple sheen but then I started learning about it. It has been cultivated for thousands of years and is now, worldwide, one of earth’s most popular vegetables. Though there are hundreds of varieties, this recipe calls for red cabbage. According to George Mateljan at ”The World’s Healthiest Foods,” red cabbage has a “deep hearty flavor” and is packed with Vitamin C and powerful antioxidants that have been shown to protect against free-radical [Raiders] damage to cell structures and DNA.
Best for: Calling all Minnesota Viking or Baltimore Ravens fans – this hearty purple veggie packed with power is right up your alley! Sure Baltimore, you can call yours ”Raven Cabbage” if you want to. This recipe is great for those of you in Minnesota or Baltimore or anyone who wants a very healthy, nutritious, veggie side dish. If you tried our veggie bake or red victory soup, or healthy french fries, try this one!
Where to eat it: Right out of the pan if watching the game at home, or cook at home and warm up on the grill if tailgating.
Servings: 4-5 fans who want to enjoy a tasty veggie dish that packs a healthy punch.
What’s in it: Cabbage, baby, cabbage. But also onion and dill and maybe some extras:
- 1 small head of cabbage
- 1 medium onion
- 1 tbsp. dill weed seasoning
- 2 tbsp. extra virgin olive oil
How to do it: Place the oil in a larger size non-stick fry pan. Cook onion until translucent. Remove outer leaves of cabbage head. Cut cabbage in half (marvel at the cool patterns inside!), then in quarters and cut out the core. Slice cabbage into 1/4-inch slices and let sit for 5 minutes (according to George, the latest studies show cutting the cabbage into thin slices breaks down the cell walls and activates an enzyme that converts the plant nutrients to active forms to boost health-promoting properties – wow). Next, add the cabbage to the onions. Cover and cook until cabbage is al dente (tender outside but still retaining some crunch). Sprinkle with dill weed before serving.
We mentioned some extras. Try adding a clove of garlic, some chopped up mushrooms, a tbsp. of lemon juice, or a dash of sea salt and pepper when you add the cabbage to the onions. The lemon juice will help it to retain its purple color. Oh, and I personally can’t resist adding a touch of Sriracha sauce!
Serve it: Hot, with some brown rice or some grilled chicken or fish.
Health Thoughts: Cabbage is loaded with Vitamins C and K and is also a great source of dietary fiber, vitamin B6, folate, and omega-3 fatty acids. It falls into the Linebackers category of our Fantasy Healthball Food Formation. It is great for you! Enjoy! — Jim Ballard