This is one easy recipe and so good and a perfect low carb veggie side to just about any protein.

If you’ve never had sautèed cabbage, you’re in for a treat.

How Healthy is Red Cabbage?

• High in Vitamin C (56%) and Vitamin K (28%)
• High in FIber
• High in antioxidant
• May help reduce risk of serious health conditions (heart, cancer, osteoporosis)
• May help fight inflammation
• Over 36 Anthocyanins

What is the Difference Between Red and Green Cabbage?

Aside from color, red cabbage is smaller, denser, and has a more peppery taste. The purple red color comes from the flavanoid anthocyanin and the acidity level where it’s grown.

What are the Macros of Red Cabbage?

One cup is 28 calories, 4.7 net carbs.

How Do You Cut Red Cabbage?

The Oxo Spiralizer is helpful with the red cabbage recipes, but not necessary. You can always use a good chef’s knife to shred it, If you don’t have a spiralizer, I highly recommend getting one. I like the OXO as it is very inexpensive, works well and is easy to clean. 

How to Make Red Cabbage?

You can either spiralize or use a chef’s knife to cut across the cabbage head thinly.

Add some oil to large enough pan to hold all the cabbage. Add a few garlic cloves. Toss the cabbage in pan and turn on low for about 15 to 20 minutes. Splash some apple cider vinegar on cabbage once it’s starts to soften. Add in splash of lemon, salt, pepper and fresh dill, if desired.

The key to the flavors is to make sure to balance the fat, acid (vinegar) and salt. Vinegar adds the acid, but you can decide to add more or less. Taste and see what you prefer.

Pin This

More Cabbage Recipes from Spinach Tiger

What Does Red Cabbage Go with?

Just about any protein but especially pork.

• Pork Loin (How to Brine and Season)
• Mustard Breaded Pork Chops
• Rosemary Baked Pork Chops
• Pork Spare Ribs

Print

Sautéed Red Cabbage

A saute of cabbage, bacon, onion, with Irish Butter, a delicious and big fat healthy side dish. Dill is the herb of choice and prevents excess gas.

Course Vegetable Side Dish

Cuisine American

Keyword red cabbage

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 head red cabbage
• 2 cloves garlic or 1 teaspoon garlic powder
• 2 tablespoons olive oil
• 2 teaspoons dried dill Order Here optional
• salt
• pepper
• 2 tablespoon apple cider vinegar optional
• 2 tablespoons balsamic vinegar

Instructions

• Remove outer leaf. Rinse any dirt off of cabbage. Usually red cabbage heads don't have dirt the way green cabbage does.
• Heat large frying pan on medium heat. Add olive oil. Add garlic cloves. You can use garlic powder to the cabbage if you don't have fresh garlic cloves.
• Season with salt and pepper to taste.
• Add cabbage on low heat, while stirring occasionally until the cabbage is softened.
• Toss cabbage in pan and add in apple cider vinegar.
• You can choose to brown the cabbage by turning the heat up to medium high. If you can refrigerate and reheat, you will have more flavor, but it’s not necessary.
• Add in a touch of lemon zest at the last few minutes for fragrance. Add in fresh dill if you have it, but dried will be okay too. You can skip dill if you like.
• Drizzle a syrupy balsamic before serving.
• Taste and season again with salt and pepper.

The post How to Make Red Cabbage Stovetop appeared first on Spinach Tiger.

I’m a big salad eater.  Big. I will make a bowl large enough for a family and eat the whole thing. I like the crunch, the acid, the salt. It’s candy to me, without the carbs and blood sugar spike.

This brightly shredded red cabbage salad is a big bowl of happiness to me. It has crunch from the cabbage, salt from the roasted pumpkin seeds and has brightness from the mustard shallot vinaigrette

Eat the Color Purple for Super Health

The dark purple pigment in red cabbage and other purple vegetables, known as anthocyanin, is a type of phytonutrient that belongs to the flavonoid family. Flavonoids are associated with lowering cholesterol, fighting heart disease and protecting the body against oxidative stress, which will help you age more gracefully, fight cancer and protect our brains. So eat the color purple as much as you can.

Vegetables are my Dream Food and the Red Cabbage Salad Recipe is my binge food.

As spinach tiger, I’m always eating lots of vegetables. They are my dream food, but over the last few months, I was also eating too many carbs, especially for my particular body type. My body is efficient. It stores fat for later, which would have kept me alive longer than most back 1000 years ago, when food was often scarce.

The food supply in my kitchen never runs out and this efficient body, which stores fat for later, must be tricked. This is why I practice modified fasting and a lower carb diet. This kind of salad fits this life style well, as it’s low in net carbs, high in fiber and just so tasty and satisfying. Instead of grabbing chips, I grab a full forkfuls of this, which lasts in the fridge a few days.

A Mustard Shallot Vinaigrette Lends Punch to the Red Cabbage

The great thing about this red cabbage salad recipe is that you can still eat it days later. In fact, it’s better marinating overnight. Shallots gives just the right punch to the vinaigrette which soaks into the cabbage, softening it a little and creating a great flavor.

No Grains, No Pain for me.

When I originally posted this in 2017 I had cut out all grains,  and I noticed that a limp from a pain in my hip (that I had for over a year) had disappeared.   

When I  did, I  eliminated a chronic hip pain. Now I’m only eating keto friendly food and feel so much better. I’m a huge believer in reducing inflammation and it has underscored my belief in the healing and harming power of food.

When you choose not to eat grains, you don’t have to give up textures. I’d rather eat color and have big crunch with full flavor any day.

Red Cabbage Salad Recipe is Perfect for a Potluck

This is a great salad for fatty meats like ham, pork or chicken thighs. It also is perfect for tucking into tacos. This is another one of those  pot luck recipes because you can make it the night before and it will stay intact for the whole party.

You could also add in some chopped chicken for a complete salad meal! I did that one night when I got home really late and enjoyed left overs from a roast chicken.

The Oxo Spiralizer is helpful with the red cabbage salad recipe, but not necessary. You can always use a good chef’s knife to shred it.If you don’t have a spiralizer, I highly recommend getting one. I like the OXO as it is very inexpensive, works well and is easy to clean. (This is not sponsored; I just like it). 

So tell me how’s your January eating going? Do you start a plan or maybe you’re so good during the holidays you don’t need to worry.

If you like raw cabbage recipes, you’ll also love this triple crunch cabbage salad with feta cheese and marcona almonds.

You can also play around with this by adding ginger, a squeeze of orange and using sesame oil.

My Favorite Salad and Cabbage Recipes

Cauliflower Salad

Tuscan Kale Salad

Cole Slaw with Blue Cheese and Apple

Sauteed Cabbage with Bacon

Crack Slaw

Purple Cauliflower Salad Recipe with Walnut Vinaigrette

My Favorite Pork Recipes

Mock Porchetta

Spare Ribs

Itallian Roast Pork

Slow CookerPulled Pork

Print

Red Cabbage Salad Recipe

Make a shredded red cabbage salad recipe with a shallot vinaigrette and pumpkin seeds for a healthy, Paleo, low carb choice

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Angela Roberts

Ingredients

• 1 small head red cabbage
• 1 large carrot
• 1/4 cup salted roasted pumpkin seeds may need up to 1/2 cup

Shallot Vinaigrette

• 1 tablespoon dijon mustard
• 2 tablespoons minced shallots
• 1/4 cup prosecco white wine vinegar can use red wine or white wine or champagne vinegar
• juice of 1/2 lemon
• 1/2 to 3/4 cups extra virgin olive oil
• sea salt
• pepper

Instructions

• Trim red cabbage and shred with either food processor, knife or spiralizer.
• Peel and trim carrot. Julienne or shred. Add to cabbage. You can use more carrot if you like. I just used a small amount for color.
• Toss cabbage with vinaigrette. Season with salt and pepper. Toss again. Taste to make sure the cabbage is acidic enough. As it marinates, it will lose some of the acid.
• Add pumpkin seeds, reserving some for topping right before serving.

Shallot Vinaigrette

• Mix mustard, shallots, lemon juice and vinegar.
• Add oil. Shake in jar or use whisk to incorporate.
• Add dressing. You may not use all of the dressing, depending on size of head of cabbage used.

The post Red Cabbage Salad Recipe with Shallot Vinaigrette appeared first on Spinach Tiger.

Healthy Fish and Sweet Potato Grits

Healthy is a loose term to be sure.   In Southern circles grits aren’t grits if they don’t have a big hunk of butter and cheese.  Healthy to some people means to cut out all the fat, going from 60 to 0 and maybe even cutting out the salt.

In Spinach Tiger circles healthy is good old fashioned food, fresh ingredients, and nutrition sensibility. It doesn’t mean low calorie; it means lower calorie, which in today’s world of overeating, equates to the right amount of calories to sustain a reasonable weight, kicking out the extremes of feast and famine mentality.

It also means not using artificial ingredients and chemicals which abound in many “diet” foods.

My inspiration for this dish comes from the Southern Oyster & Steak Restaurant  I posted about here.  When I love a dish, I try to figure it out, and  make it more suitable for home cooking and everyday eating.

Restaurants tend to put a lot more fat into food than we would at home. Where they use a stick of butter, I’ll use a tablespoon, opting for the trimmer, lighter fare that I can control, but I wouldn’t dream of using margarine or butter substitutes or trying to make food that has no fat.

No fat, no flavor, and deprivation leads to overeating.

It starts with these sweet potato grits.

This is the lighter, scaled down version of Southern comfort food, the kind of dish that you can work out hard for an hour and come home to, and feel like you are eating real food that satisfies and nourishes.

I used red snapper as my fish of choice, but you could use whatever you want. Halibut was in the original inspired dish, but tilapia or even flounder would work as well.

The key is to slim down the grits, add in the sweet potatoes  which are a filling, yet good complex carbohydrate and top with a buttery fish that wasn’t cooked in butter, but flavored with high impact.

I didn’t use any tasso or sausage in this version, but I’m sure there will come a day when I will make a dinner party version, pumped up with  the traditional fat trinity, pork, butter and cream. In the meantime, enjoy a balanced, lighter, taste of the South.

You might also like these Fish Dishes

Red Snapper with Pistacho Pesto

Sword Fish Agridolce

Salmon with Shoe String Sweet Potatoes

Sole Meuniere

Print

Healthy Fish and Sweet Potato Grits

A slimmed down version of a Southern Classic, made with red snapper and sweet potato grits.

Course Entree

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Angela Roberts

Ingredients

• 1 1/3 pound red snapper (or any milk white fish) boned with skin on, cut into 4 serving pieces.
• 1 tablespoon olive oil coconut oil or avocado oil
• 1 tablespoon cajun spice such as Tony Chachere's Creole Seasoning

Red Cabbage Slaw

• 2 cups sliced red cabbage
• 1 onion sliced
• salt and pepper
• Sweet Potato Grits Recipe Here
• 3 tablespoons grated cheddar or gouda cheese optional.

Instructions

• Make Sweet Potato Grits Recipe Here
• Add gouda cheese as option during cooking time to grits.

Fish

• Heat heavy bottom frying pan with olive oil or coconut oil.
• Rub fish on both sides with cajun spices
• Heat pan to medium heat. Place fish in hot pan.
• Cook for 2-4 minutes skin side down, until skin is crispy and fish easily moves. Turn over, cook for 2-4 more minutes.

Red Cabbage Slaw

• In another pan, saute onion and cabbage until wilted about 6 minutes.
• Add in salt and pepper to cabbage.
• Arrange fish on top of grits garnished with red cabbage.

Serve the snapper over these sweet potato grits.

The post Healthy Fish and Sweet Potato Grits appeared first on Spinach Tiger.