Did you know? Red cabbage packs a more powerful nutritional profile and more overall antioxidants than green cabbage. For example, red cabbage contains about 85 percent of the daily vitamin C our bodies need, while the green version provides 47 percent.
Vitamin C provides antioxidants and collagen protein. The body needs vitamin C to help repair wounds and injuries as well as keeping bones, cartilage and teeth strong and healthy.
Eating raw red cabbage is the best way to get the full impact of its nutrition. Try my Italian Coleslaw recipe below.
INGREDIENTS: (serves 2-3)
1/2 head purple cabbage
3 large carrots
1 green onion
½ cup fresh parsley
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. lemon juice
1 tsp. oregano
¼ tsp. sea salt
1. Chop larger ingredients into smaller chunks then place all ingredients into a food processor and process until vegetables are finely chopped.
2. Eat right away or store in the fridge and use within 4 days.