Cabbage is a splendiferous staple on our table. This cruciferous gem is an antioxidant, anti inflammatory, promotes digestive track health, and is nutrient rich. Whether it is pickled, roasted, grilled or braised, it is undeniably delicious and a great staple for the health conscious.

I tend to follow the mantra “eat the rainbow,” and this cabbage recipe gives you an optimal advantage in the feat. The lesser adored purple cabbage makes an appearance and it serves up well alone as a main dish or as a side with the protein of your choice. 1 Green Cabbage, medium sized 1 Purple Cabbage, medium sized 1 Sweet Potato, peeled and diced into small cubes 1 Onion, diced 3 Garlic Cloves, minced 1 Tbsp Olive Oil 2 Tbsp Cajun Seasonings 1 Tbsp Garlic Powder 1 Tbsp Thyme 2 Tbsp Apple Cider Vinegar 1 Bay Leaf

To prepare the cabbage….cut and discard the bottom core (creating a flat surface) and continue to cut straight down each side. Peel and discard the thick, fibrous outer leaves. Hand shred the cabbage leaves into smaller pieces (resembling a julienne).

In a large pot heat one tbsp of olive oil. Sauté the diced onion until translucent, about 5-7 minutes. Add and sauté the minced garlic cloves for a few additional minutes until fragrant, mindful of not scorching it.

Add in the shredded cabbage and diced sweet potato. Season with cajun seasoning, garlic powder, thyme, and apple cider vinegar. Over medium heat, add the bay leaf and stir to incorporate. Cover and let steam until the cabbage is soft and tender, about 30 minutes. Serve immediately.

*Please note that this is a vegetarian option, but you could add chopped turkey sausage to this recipe. Render the chopped protein first before adding the vegetables.