Red and purple vegetables are high in anthocyanins, nutrients that play a critical role in our health because they help the body in its defense against inflammation and cancer-causing free-radicals. Eat up.
Makes 4 to 6 servings
2 tablespoons extra-virgin coconut oil
2 small red onions, thinly sliced
2 tablespoons caraway seeds or cumin seeds
8 cups thinly sliced red cabbage
2 apples, sliced
½ cup apple juice or water
¼ cup cider vinegar
2 tablespoons coconut sugar or brown sugar
Sea salt and freshly ground black pepper to taste
1. Heat the oil in a large Dutch oven or heavy stockpot over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the caraway seeds, cabbage, and apples and stir or toss to combine.
2. Add the juice, vinegar, and sugar and bring to a boil. Cover, reduce the heat, and simmer, stirring frequently, until cabbage is tender, 25 to 35 minutes Season with salt and pepper.