I already talked about cabbage in a previous post (roasted cabbage), as a wonder vegetable from the cruciferous family that is rich in vitamins, minerals, antioxidants (important for preventing oxidation of cholesterol) and is excellent for cleansing, stomach ulcers, lowering sugar, cholesterol, weight loss etc.
This dish also contains beets (have you tried the beetroot spread yet?) which, although relatively high in sugar and at the same time suitable for pre-diabetics, is a medicine to lower blood pressure, moisturizes the intestines and improves bowel movement, rich in vitamins and minerals, especially potassium and magnesium.
This recipe was also concocted by Carmel and you should and is perfect in the winter. And by the way, if you don't have Malfouf cabbage, you can use any other cabbage.
What's in it?
3 small white onions thinly sliced
1 purple onion
1 medium-large purple cabbage
Half a Malfouf cabbage
3 beets, grated (¬20 minutes in the oven on a surface of coarse salt will significantly speed the process)
5 cloves of garlic
Chopped beet stems (without the leaves) of the beets you used - balances the sweet taste of the beets
2 tablespoons of real pomegranate concentrate (without additives)
1/2 glass red wine (*)
Salt and Pepper
What to do?
Fry the onion with salt and pepper until golden
Add the cabbage and when it starts to soften add all the rest of the vegetables. Cover until it starts to soften.
Add the pomegranate concentrate and the red wine and leave on medium heat for another 10 minutes until the alcohol evaporates
When everything is soft, put it in the oven heated to 180C, covered, for another 20 minutes, then move it to the upper part of the oven so that it "burns" a little for about another 10 minutes
* No need to add red wine if you do not like or do not respond well to it in a diet
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