20
December
2007
December
2007
Healthy Tastes Great!
If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting!
Either raw or cooked (don’t over do it!), red cabbage is a fantastic way to add texture, flavor and a ton of color to your healthy dish tonight!
Warm Red Cabbage, Pancetta and Feta Salad
Free-Radical Bootie-Kickin’ Slaw
Further Reading:
A Visual Guide to Antioxidants
The Best Low-Carb Fruits (and the Worst)
Technorati Tags: red cabbage, slaw
I once tried red (purple?) cabbage cooked into omelette. Tasted good but did not look appetizing…. haha… The color turns a deep purple like that of a fresh bruise… doesn’t look very tantalizing does it?
Try it braised with lots of butter (do not skimp - the butter is the secret ingredient), some crushed juniper berries, gin, and ample salt. Yummmmmmmmm …
Oh, and garlic - I forgot to mention the garlic.