Ingredients
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1 head of SauerkrautRed cabbage
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1 Onion
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3 tbsp. of Extra Virgin olive oil
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Dark dried fruits:
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1 tbsp. of Raisins
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5 Dried plum
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1 tbsp. of Dried sour cherry
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1 tbsp. of Barberry dried
Directions
Austria has a traditional dish served in November with roast goose, a red cabbage stewed with orange juice, red wine and spices. Based on the idea of this holiday dish, I cook a slightly simpler and healthier version, stewing red cabbage sauerkraut and adding dark dried fruit. Such cabbage is very easy to make. It is delicious and is also a great source of phytonutrients of the anthocyanins group, which give plants a blue color. Anthocyanins are essential for stabilizing lipid profiles and preventing CVD, eye diseases, and more. For example, to prevent CVD, eating 1 tbsp of dark berries a day is recommended, so instead of berries, you can eat a portion of such cabbage with meat or poultry.
Since we use fermented/sauerkraut cabbage, it’s better for digestion and contains more bioavailable nutrients. Its flavor is already balanced in acid and salt, so we don’t need to spice it up. You can also make the dish with fresh cabbage, but the stewing time will be longer. Also, it will be necessary to season the dish with salt and lemon juice or vinegar to your taste.
Bon Appétit!
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Steps
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1
Done
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Cut the onion into medium sized cubes. Wash the dried fruit and cut the plums into medium sized pieces. |
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2
Done
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Heat olive oil in a large frying pan with a lid. Then add onions and sauté them until soft and translucent for about 10 minutes. Next, add the sauerkraut, stir it, cover and stew until the cabbage is soft, stirring occasionally. It will take about 20 minutes. Five minutes before it's ready, add the dried fruit, stir and stew until it's all done. |
