I made this dish after having the cabbage in one of my favorite restaurants, Houston’s, after a day of shooting “5 Minutes to Fitness+ TV” segments. I topped it with a little Feta Cheese and they used Goat Cheese. Either is delicious. I made it along with turkey burgers and roasted sweet potatoes, a perfect meal.
Cabbage belongs to the healthy family of cruciferous vegetables and is rich in fiber, indoles which lower the risk of various forms of cancer and also rich in Vitamin A: responsible for the protection of your skin and eyes, Vitamin C: an all important anti-oxidant and helps the mitochondria to burn fat, Vitamin E: a fat soluble anti-oxidant which plays a role in skin integrity, Vitamin B: helps maintain integrity of nerve endings and boosts energy metabolism.
Calories: 1 cup = 50 cals
- 1 small onion, peeled and sliced
- 1/3 cup balsamic vinegar (very good quality- should be thick ad sweet)
- 1 tbsp extra virgin olive oil
- 1/2 head red cabbage, cored and thinly sliced
- 1 cup chicken stock
- Kosher salt and freshly cracked black pepper
Heat a large cast iron skillet over medium heat. Add the olive oil and onion and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes. Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled Feta or Goat Cheese and serve! Bon Appetit