Red Cabbage by Betty Chung

Red cabbage is good for the body because it contains enzymes that can prevent cancer.

Red cabbage is a food that is vibrant, light, and full of nutrients and is by no means acidic. It is fun to cook and a pleasure to eat. Red cabbage has antioxidants which disarm free radicals before they can damage DNA. Free radicals are highly reactive particles that produce oxidation that can destroy cell walls and can enhance the effects of aging.

Recipes for preparing  

(Total calories: 297)

1 large red cabbage (2 to 2 1/2 lbs)

2 tablespoons canola oil

1 small onion, thinly sliced

2 tart apples, such as braeburn or granny-smith (peeled, cored and sliced)

1/3 cup balsamic vinegar

1/4 teaspoon ground spice

A dash of salt

Freshly ground pepper to taste

1. Prepare the cabbage by washing and cutting into thin slices. Cover with cold water while you prepare the remaining ingredients. Heat the oil over medium heat in a large, covered skillet. Add onion and cook by stirring until cabbage leaves are tender (about three minutes). Add 2 tablespoons of the balsamic vinegar stirring until the mixture is golden (about three minutes) then add the apples and stir for two to three minutes.

2. Warm oil in a pot or skillet. Drain cabbage and then empty into pot. Toss cabbage leaves to coat thoroughly and stir in the ground spice. Add 2 tablespoons balsamic vinegar and salt to taste and mix together. Cover the pot and cook over low heat for one hour stirring from time to time. Add freshly ground pepper, taste and adjust salt to your liking. Add another tablespoon or two of balsamic vinegar as desired.

Yield: Serves six to eight.

Advance preparation: This dish taste even better the day after you make it, and it will keep for five days in the refrigerator. Reheat gently.