Every year cabbage is again the main protagonist of the regional winter cuisine. Green, white, red, pointed or round – it is more versatile than almost any other vegetable.
However, the nutrient-rich classics of the frosty season also include other vegetables such as celery, leek, salsify and beetroot. In addition, spinach, chard and parsnips are a class of their own! Conjure up delicious dishes from these winter delicacies regularly and enjoy!
This recipe is a unique take on traditional cabbage rolls but is nutritious and delicious. Give it a try and let us know what you think!
Ingredients:
1 portion of red cabbage
1 portion of sprouts
1/5 cup (125 mL) vegetable stock
1 clove of garlic
Fresh ginger
Chili powder
Salt and pepper
Preparation:
Blanch the cabbage leaves briefly in boiling salted water and cool in ice-cold water (to preserve the color). Peel the ginger, peel the garlic and chop both into small pieces. Heat a pan with some water, cook the garlic and ginger, for about 5 minutes. Add the sprouts and simmer for another 2 minutes. Season with salt, pepper and a little chili powder. Spread sprouts on cabbage leaves. Fold the long sides of the leaves over the filling and roll up the leaves from the narrow side. Cook the cabbage rolls on all sides in a hot pan, add in the vegetable stock and cook with the lid closed for about 10 to 15 minutes. Enjoy!
This stir-fry is easy to make and packed full of flavor and nutrients!
Ingredients:
1 serving of vegetables (red cabbage and onion)
1 serving of tofu
1 Tbsp. of soy sauce
Curry powder
Chili powder
Salt and pepper
Preparation:
Peel the onion and cut into rings. Clean the red cabbage and then cut into strips. Press the tofu for 30 minutes and then cut into cubes. Heat a wok or large pan over medium heat. Cook the tofu briefly until brown in color and then remove from the pan. Sauté the onion in the wok and then add the red cabbage and cook for 2 minutes. Add some water and soy sauce and simmer for 5-10 minutes. Add the tofu and season with salt, pepper, chili and curry powder. Enjoy!
Red cabbage is available all year round but was long known as a winter vegetable. It is usually eaten as a classic side dish to game, roast duck and goose – but it is also often used in more modern creations. Its red color is due to a pigment called anthocyanin which is also present in red berries and red wine and has antioxidant and anti-inflammatory effects. The anti-cancer and cholesterol-lowering effect of this flavonoid has also been scientifically proven. Red cabbage is very rich in vitamins and fiber and is therefore an important source of nutrients. It contains the vitamins C, B6, and E and is deservedly called a “domestic superfood”.
Metabolic Balance Blog 
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