Warming Snow Day Lunch: Brown rice and Braised Red Cabbage
We’re definitely snowed in here today, and not heading to the grocery store! This morning we had a delicious root veggie hash made with our farm share celeriac, rutabaga, and beets. This afternoon I made one of my favorite comfort foods; Italian style braised red cabbage, over brown rice. Cabbage and rice might sound like a spartan meal, but this cabbage has such rich flavors and the whole grain brown rice, I would classify this as one of the most satisfying meals I’ve had in weeks! Brown rice has an impressive nutrition profile, even beating out newcomer quinoa in this Huffington Post article! Cooked red cabbage is a Traditional Chinese Medicine remedy for all sort of upper digestive issues, and is full of Vitamins A, C, K and sulfur containing compounds that reduce inflammation and are known to inhibit the growth of cancer cells. This recipe also has no added sodium, which is hard to believe once you experience the depth of the flavors. Here’s what I do to make my favorite red cabbage:
- Slice half a red cabbage into (roughly) 1″ square pieces
- Heat 1 tablespoon coconut oil in a deep skillet, over medium heat
- Add chopped cabbage to the pan, stirring regularly, until cabbage begins to soften, 3-5 minutes
- Add 3 tablespoons balsamic vinegar, stir to coat cabbage, turn heat to medium-low and cover for 40 minute
- After 40 minutes, add 1 tablespoon strawberry or raspberry preserves, and turn heat to high, stirring the cabbage to coat with preserves
- Cook 3-5 minutes, until preserves are melted and evenly distributed over cabbage
- Serve over warm brown rice and enjoy! Garnish with black pepper to taste
I hope you enjoy this cabbage as much as Scott and I do! What health foods do you consider comfort foods?
