About the Recipe
Purple Cabbage - Purple cabbage has 10 times more vitamin A than green cabbage. It is a good source of vitamin K and provides small amounts of calcium, magnesium, and zinc, which can help build and maintain healthy bones. It is also low on calories, high in water content and high in dietary fibre and antioxidants- making them the ideal snack for weight reduction. Purple cabbages are High in anthocyanins linked with lower blood pressure. They’re also linked to a reduced risk of cardiovascular disease
1 Small purple cabbage, shredded
1 Medium sweet potato cut into cubes
2 Cups chopped onions
6 Cloves garlic, minced
1 Bay leaf
250 ml Fresh vegetable stock
1 Cup fresh green peas
2 Teaspoons lemon juice
1 Tablespoon finely chopped parsley
Salt, to taste
Freshly ground black pepper, to taste
In a large pot cook onion, garlic, bay leaf and ¼ cup water over medium 10 minutes, stirring occasionally as needed to prevent sticking.
Add broth, cabbage, and sweet potato. Bring it to a boil.
Cover and simmer for 20 minutes or until cabbage is tender. Remove and discard bay leaf. Stir in peas, lemon juice, and parsley. Season with salt and pepper.