Braised Red Cabbage With Fresh Rosemary

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Rosemary Red Cabbage

Braised Red Cabbage With Fresh Rosemary

Eat some darn cabbage…It’s not as intimidating as it looks! In fact, it’s actually delicious and easy!

We try to eat as many cruciferous vegetables as possible because of their anti-cancer properties. At first it was a bit challenging figuring out how to cook foods we’d never even eaten before, like red cabbage. But we soon found some great recipes which are now always on the menu at our house. So if you aren’t already eating red cabbage here’s a few reasons to start.

Red Cabbage Benefits

Red CabbageVitamin C – Powerful antioxidant which reduces inflammation in the body and produces collagen for healthy skin, muscle and tissue.

Beta Carotene– Converts into Vitamin A, producing a number of benefits like decreasing the risk of macular degeneration and protection against sun damage.

Vitamin K and Calcium-Protects teeth and regulates bone mineralization preventing osteoporosis.

Insoluble fiber – Promotes healthy digestion and management of Irritable Bowel Syndrome

Glucosinolates– Reduces inflammation, combats bacteria and helps inhibit growth of cancer cells and carcinogens.

Besides being a powerhouse of super healthy, cancer fighting ingredients, this red cabbage recipe just tastes plain good! Serves as a great side dish to any home cooked meal.


Braised Red Cabbage With Fresh Rosemary
Prep time
Cook time
Total time
Cook cabbage until tender to your taste.
  • 3 Cups Red Cabbage (Slice in thin strips)
  • 1 Yellow Onion ( Sliced thin)
  • 1 Teaspoon Salt
  • 2 Teaspoons Apple Cider Vinegar
  • 1 Tablespoon Coconut Oil
  • 2 Teaspoons Fresh Rosemary Herbs
  1. In large pan, saute' thinly sliced onions in coconut oil till translucent and fragrant.
  2. Add cabbage and salt and continue cooking on med-high heat until cabbage softens, stirring often.
  3. When cabbage begins to soften add vinegar and sprinkle rosemary herbs, keep stirring veggies in pan.
  4. Reduce Heat, Continue cooking another few minutes until tender (to taste).




The National Cancer Institute:




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