The red cabbage in this simple recipe adds a delightful crunch, taste, and color that pairs well with the glazed sweet potatoes and walnuts. Walnuts are high in the essential fatty acid Alpha Linolenic acid, part of the omega-3 family, and needed daily for health. Red cabbage is loaded with the potent blue-purple Anthocyanin—a plant pigment and an important anti-inflammatory, anti-aging, anti-cancer substance. I recommend color rich vegetables such as red cabbage and sweet potatoes for everyone’s weekly shopping list and as part of your daily energy-giving, healing-diet.
Pair this with roasted chicken and a tossed salad for a delicious and nutritious meal!
1 medium sweet potato, cleaned and sliced into 1/8 inch thin chips
3 cup chopped red cabbage
½ cup chopped walnuts
2 teaspoons olive oil or organic canola oil
1/3 cup maple syrup
Wash and slice potato (leave skins on). Heat oil in large skillet. Lay sweet potatoes slices on the bottom of the skillet and cook on medium heat until light brown on both sides. Add red cabbage, walnuts and maple syrup. Sauté until the maple syrup evaporates, there is a light brown glaze on everything, and the vegetables are tender. A Sustainable Diets recipe, developed by Teri Underwood, R.D., M.S., C.D.