Hood Cabbage With Apples and Currant, Excellent for Diet

Braised cabbage with apples and currants brings the purple colour to the fore on our table. Do not be intimidated by this obsolete shade, many specialities have this colour starting from the excellent purple carrot or even from the red beets. What these ingredients have in common, besides obviously the colour, is the richness of nutritional properties which is particularly interesting also in the case of the purple cabbage.

In fact, compared to the more frequent green cabbage, this violet contains a 10 times higher rate of vitamin A and double that of iron. In addition to these data, we can underline that purple cabbage contains vitamin C, always useful for our body to strengthen the immune system and a significant amount of antioxidants, essential to counteract free radicals and stop the advance of the signs of ageing.

This cabbage with apples and currants is an excellent side dish idea, sublime to combine with meat but also suitable, if desired, for seafood dishes. The good thing about this side dish is its satiating ability combined with its extraordinary nutritional properties and absolute lightness.

In terms of calories, cabbage is very low, therefore perfect for low-calorie diets and for all those who pay particular attention to their weight-shape.

Regular consumption of cabbage can also support the metabolism and promote the reduction of cholesterol. All these advantages are an added value to a side dish that surprises for its rich flavour and sweet and sour aroma, given by the mixture of red wine vinegar, sugar, apple and black currant.

The idea of ​​braised cabbage with apples and currants stems from a simple search for a particular, tasty and nutritious side dish to accompany our dishes. Sometimes very little is needed to make something usual a fantastic novelty. So the recipe of cabbage sautéed in a pan, in this new version has become a gourmet side dish flavoured and flavoured by spices and the addition of fruit, all to the advantage of flavours, textures and nourishment.

These ingredients are the expression of winter and seasonality, all very useful to strengthen the body and protect it from colds and influences typical of the first colds. A side dish that, with every taste, shows all its flavour facets. A real treat that we highly recommend you to try, taste and share! A side dish that tastes of tradition and innovation at the same time.

Ingredients for 4 people:

• 300 g of red cabbage
• 80 g green apple
• 20 g of red currants
• ½ dl of red wine vinegar
• 10 g of granulated sugar
• 1 teaspoon cumin seeds
• 4 tablespoons of shallot oil
• Salt to taste.

To prepare our recipe, start by washing and leafing through a red cabbage. Remove excess water and cut the julienne leaves. Thoroughly wash an apple and cut it into cubes, removing seeds and cores but leaving the skin. Finally, wash the currants.

In a non-stick pan, put the shallot oil and the cabbage to braise. Pour in the red wine vinegar only when all the liquids have dried. At this point add apple, black currant, sugar, salt and cumin seeds, leaving everything to cook for about 40 minutes. After the cooking time, turn off the heat and let cool for 10 minutes before serving.