"In The Spotlight", is designed to highlight a seasonal item that is not regularly recognized or acknowledged for its value. I chose red cabbage, because it is such a mysterious and polarizing vegetable. I personally shied away from it for most of my years for entirely no reason at all. It wasn't until my friend, Ivy, whom I consider the juice-goddess, proudly proclaimed it as one of her favorite juicing staples. 

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This caught my attention for two reasons: First and foremost, the brilliant color. I believe all foods should be appealing to all of the senses, especially sight, and red cabbage juices into into the most mesmerizing shade of fuchsia. It is surreal. Second, red cabbage boasts a seemingly endless resume of nutritional benefits. Need some more Vitamin C, A, E, K, B's in your life? How about more fiber, folate, magnesium, iron, and potassium? If that's not enough to win you over, red cabbage is loaded with antioxidants and phytochemicals that aid in digestion, eyesight, skin and heart health, boosts immunity and potential cancer preventing properties. 

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While I cannot and will not attest to the cancer claims, I absolutely stand behind the rest, from experience. I am personally a fan of anything that keeps my stomach happy, as I firmly believe that gut health is the foundation for overall health. When I feel moody, sluggish or otherwise out of balance, it is assuredly due to something I've consumed. You can literally feel red cabbage get to work on your blood, your tummy, your mental clarity, and overall well-being.

 

The trick, of course, is to consume this vegetable in its most natural and thus, bitter state, as heat threatens to diminish the efficacy of its amazing qualities. That is off-putting to many. So, I would like to share with you red cabbage prepared three ways, that retain it's brilliant color, texture and nutritional benefits, while still appeasing your taste palate: