Perfect for a summer BBQ!
- 6 Cup shredded red cabbage
- 1/3 Cup chopped fresh dill
- 1 Cup apple cider vinegar
- 2 Tablespoon honey
- 1/2 Cup water
- 1 Tablespoon (Metric) sea salt
- Place cabbage and dill in large bowl.
- In saucepan, bring vinegar, honey, water; and salt to boil, stirring until honey dissolves.
- Pour over cabbage mixture; stir to combine.
- Cover and let stand for 1 hour. Drain.
Make-ahead: Refrigerate. Best in 2 days!
I love this pretty purple dish– a zesty condiment or crunchy tart side salad. The fabulous colour isn’t only aesthetically pleasing. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage.
These anthocyanin pigments are antioxidants, and play an anti-inflammatory role in the body. A recent study showed that a 100 gram (about 3 ounces- about heaping 1/3 of a cup ) serving of raw red cabbage delivers 196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins. Green cabbages yielded much less per 100 grams: 45 milligrams of polyphenols including 0.01 milligram of anthocyanins. The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage.
On another note, cabbage is part of the cruciferous family of vegetables (like broccoli, kale, cauliflower, brussel sprouts), which support phase liver cleansing (through providing much needed glutathione for phase 2 detoxification) . Cabbage is also the highest vegetable source of the amino acid glutamine- important for digestive health, immunity (sIGA) and muscle recovery, and sugar cravings!