Sautéed Purple Cabbage with Fresh Coriander
What I love most about this dish is that it's downright beautiful. Pantone has established that purple and all its tonalities, are the food color for 2018 and I concur wholeheartedly. There are so many wonderful purple foods from purple cabbage to beets to eggplant and each one is gorgeous, delicious and rich in nutrients. Purple cabbage is one of the mainstays in my winter garden and I’m always happy to come up with new ways to prepare it. Sautéed purple cabbage with fresh coriander is especially fabulous because it can be prepared in just 15 minutes.
- 425 g purple cabbage cored halved and thinly sliced
- 125 g purple onions minced
- 2 tablespoons extra-virgin olive oil
- 2 abundant handfuls of fresh coriander leaves.
Sauté the onion in the olive oil until tender and translucent.
Add the cabbage and sauté until tender crisp.
If the purple cabbage gets too dry while you're sautéing then add a few tablespoons of water as needed.
Toss in all the coriander leaves, setting aside a few to use as a garnish.
Sauté the cabbage and coriander just until the coriander begins to wilt.
Serve the sautéed purple cabbage with fresh coriander alongside almost any main course dish or just on its own.
Serving: 85g | Calories: 430kcal | Carbohydrates: 43g | Protein: 7g | Fat: 28g | Saturated Fat: 4g | Sodium: 122mg | Potassium: 1215mg | Fiber: 11g | Sugar: 21g | Vitamin A: 5015IU | Vitamin C: 252.6mg | Calcium: 220mg | Iron: 3.7mg