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DELICIOUS LOW FAT RED CABBAGE. A RECIPE FOR CHRISTMAS

DELICIOUS LOW FAT RED CABBAGE. A RECIPE FOR CHRISTMAS

Eat more veg, we’re told. Good idea – vitamins, fibre, antioxidant properties and lots of other good stuff. Trouble is, it is winter, no-one wants to spend ages shopping and fresh veg in season is limited.

One good option is red cabbage. Sometimes known as purple cabbage (we all see differently!), it belongs to the brassica family of vegetables.  You’ll find red cabbage in the supermarket near to the white and savoy varieties. Red cabbage can be eaten raw in salads, or cook it for a sweeter and softer taste. No food mile guilt either, as it is UK grown and in season during late autumn and winter. And it keeps well.

Most importantly, red cabbage ticks all the boxes with lots of fibre, plenty of useful vitamins and minerals and a low calorie count. The perfect low-hassle, maximum Hussle, healthy vegetable.

If cabbage says ‘horrible smell and school dinner’ to you, then think again. This simple recipe won’t stink the house out and tastes delicious.

INGREDIENTS

1 large red cabbage

1 Bramley apple

100ml balsamic vinegar (this can also be used for summer salad dressings so a bottle won’t go to waste)

Butter

Bay leaf

3 cloves

Optional – a handful of toasted walnuts, chopped

METHOD

  1. Grab a big chopping board and a good sharp knife. Slice the cabbage thinly.
  2. Peel, core and grate the apple.
  3. Melt the butter in a wide shallow pan, then tip in the cabbage, apple, bay leaf and cloves. Stir-fry until the cabbage wilts.
  4. Stand back and tip the balsamic vinegar in – the steam will make your eyes water!
  5. Keep stirring until the vinegar has evaporated.
  6. Serve topped with the walnuts.

Photo by dimitri.photography on Unsplash

the author

Jessica Ambrose

Jessica is a fitness writer who loves long distance running, yoga, strength training and healthy eating.

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