Marinaded Purple Cabbage

I am a cabbage fanatic! I guess you either love it or hate it. I'm pretty sure if you don't like it, it wasn't made properly!

I started eating it when I gave up pasta and rice and needed a substitute. Mainly a texture substitute. It really works perfectly for that, plus, it's very filling. 

JUMP TO RECIPE

It's so versatile, too. I saute it in coconut oil and add it to anything. My favorite is crackslaw, which I will add to my recipe collection asap!

You can put it under some grilled chicken or fish and add your favorite veggies. Voila! Dinner is served!!

I also make a lot of soups with it. It's a perfect replacement for noodles, with like none of the carbs!

---

Look at that! 40.7 net carbs in a cup pasta vs. 3 in a cup of cabbage!! I mean...that's huge!!

Purple cabbage is also one of the best sources of antioxidants like vitamins A and C. You also get vitamin K and Iron. It contains sulforaphane, a sulfur-rich compound with cancer-fighting properties. Sulforaphane is also what gives this vegetable it's ability to help fight inflammation. Cabbage has even been shown to reduce gut inflammation by 22-40% in this study.

That's tremendously important. Pasta, or gluten specifically, is associated with CAUSING gut inflammation. I can't tell you how many of my clients no longer have debilitating digestive problems just by getting rid of gluten. 

​Needless to say, you will do so much good for your health by making this swap! Give it a try!!

Back to our recipe!!

---

Here are the super simple ingredients.

---

I've never tried this with green cabbage but I'm sure it would be fine. Just not as colorful!  Remember, we should be eating a rainbow! 

You'll notice that there are approximations for the ingredient measurements. Some heads of cabbage are bigger than others and you have your own taste. Maybe you like less oil than me. These are just suggestions so experiment with what you like! It's so rare for me to follow a recipe exactly so I'm sensitive to that.

---