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Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...

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December 20, 2007

Smart Fuel: Red Cabbage

By Worker Bee

Much to the relief of one of our staff, it’s not just for lutefisk anymore. (Although we recently learned that Scandinavians aren’t the only ones who favor odd protein dishes; Icelanders enjoy soured sheep balls and rotten shark. So there.)

Where were we? Oh, yes! Red cabbage. Though it’s popularly sauced, buttered, pickled and soured, red cabbage stands up just fine on its own as a cooked side dish, in a salad or as a salad, shredded up in soups, perched atop your morning eggs, rolled around your favorite turkey slice, or baked into your cheddar frittatas. Red cabbage, in fact, is one of the healthiest foods around. Being that it’s a member of the brassica family, it’s a cruciferous vegetable. These cancer-fighters (broccoli, cabbage, kale, and Brussels sprouts are all part of the gang) are powerful, but red cabbage is special. Why? Just look at all that beautiful, dark color! Hello, antioxidants!

Check back later for some delicious red cabbage recipes!

Jeff Werner Flickr Photo (CC)

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11 Comments on "Smart Fuel: Red Cabbage"


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9 years 9 months ago

One of my favorites!!!
This is how I make it and even my kids rave over this one.
Saute lots of onion and garlic in some butter and olive oil, add shredded cabbage. After 5 minutes or so depending how crunchy you like your cabbage, add a splash of apple juice simmer another 2 minutes. for a completely different flavor add red wine instead of applejuice.

Regina Wilshire
9 years 9 months ago

Interesting little tidbit. When I did a challenge earlier this year to send a nutritionally complete menu that provided all essential nutrients, I received an email from a woman in Poland. Apparently four simple foods, eaten in a day, can provide essential nutrients (but will not provide enough calories without more added to the diet):

4 oz sardines canned in oil
1 bunch raw broccoli
1 red raw cabbage (small head)
2 oz plain wheat germ

9 years 9 months ago

I love red cabbage raw. It has a unique crunch to it and has a wonderful earthy flavor. I’ll be back for the recipes…

Bob biggles
Bob biggles
9 years 9 months ago

I used to hate red cabbage in my youth, but know I love the flavor that it offers, especially in my salad. I guess Mr. Oscar Wilde was right when he said, “the trouble with youth is that it gets wasted on the young”. I did not know it was a cancer fighter too, that’s really cool.

9 years 8 months ago

I dunno… It seems red cabbage is best (in terms of taste & color) raw. My mom, who is a proponent of cooked food, even said: “Red cabbage? Best as it is.” But that’s just a matter of taste and color. I love the crunch and color it gives me when raw. Like Bob biggles, I used to hate it though.

8 years 1 month ago

Does anyone know if kruat made with red cabbage taste any different?????

Primal Toad
7 years 1 month ago

Red cabbage sure is delicious!

5 years 6 months ago

I like to saute mine with coconut oil. First I put sliced eggplant in a frying pan with some water. Once the eggplant is softened, I add some coconut oil to taste. Then comes the shredded cabbage. Once that’s softened a bit (I like it fairly crunchy, though) then I add raw cashews and some sea salt and more coconut oil if necessary. And sometimes some shredded coconut. The end.

4 years 10 months ago

To add some real variety, try adding a teaspoon or more of fennel seeds to your next cabbage dish. Fennel and cabbage are a magical combination and fennel seeds are loaded with all sort of wonderful nutrients. Enjoy!

4 years 9 months ago

I cooked up some bacon bits, added a couple of cloves of diced garlic and one diced shallot. Then added some marsala cooking wine. Next,half a head of red cabbage, letting it cook slightly. In another pan I sauteed some asparagus and mushrooms. Mixed it all together and made for a great dish.

1 year 14 days ago

As a base for coleslaw. Simple. Red cabbage, Apple, celery, carrot and home made healthy mayonnaise. A mountain of that for lunch and you feel great on all fronts.