Inadvertently Monochrome for Fruits and Veggies Monday! Cooked Cabbage & Red Onion Recipe

It is already Monday again, which means it's time for #fruitsandveggiesmonday hosted by the ever-fabulous @lenasveganliving!  This contest gets bigger and bigger each week, which is awesome to see the message of healthy foods continuing to spread across the Steemit universe. :)

I didn't realize until I was getting together my recipe and photos for this post that I think I might have hit some #monochromemonday notes, as well.  Of course my refrigerator is full of all different colors, but today I will share with you some of my gems this week that are in the red/purple family.  These lovelies all came together for a side dish of cooked cabbage.

Deeply colored foods like this tend to be high in antioxidants, this color family specifically has more resveratrol--which is linked to heart health.  Antioxidants also help the immune system to fight free radicals.  Cabbage is excellent for gut health with all of it's wonderful fiber.

I was particularly taken with how lovely my cabbage was this week when I peeled off the top few layers of leaves.  The veining looked a bit like fish scales to me!

Even my garlic had a hint of purple.  We are loading up on garlic this week to keep our immune systems strong.  With all of the holiday parties @dksart and I have been to, we're hoping we don't catch anyone's cooties when we still have lots of celebrating to do.  Eating well definitely helps your body fight off colds, and I feel like even if I do catch a little something I fight it off much quicker when my nutrition is at its best!

In the summer time I like to eat a lot of raw cabbage slaw, but this time of year I just crave warm foods.  I am going to make some bean burgers and root veggie mash to go with this today, so this is a great side to make sure you get some color on your plate!

Cooked Cabbage & Red Onion

• 1 red onion, quartered & sliced
• 1 head of red cabbage, cored & roughly chopped
• 4-5 cloves of garlic, minced
• 1 tablespoon dried oregano
• 1/4 cup apple cider vinegar
• 1 tablespoon white miso, mixed with 1/4 cup warm water to dissolve
• 1 tablespoon grainy mustard or whatever variety you prefer (we had a fancy truffle mustard I got as a gift)

Place your onions in a large stock pot over medium heat.  Cook for about 5 minutes, or until starting to soften.  Add a few splashes of water as needed to prevent sticking.

Next add garlic and oregano.  Cook for just a minute to release the flavors.  Stir in your remaining ingredients (cabbage, vinegar, miso mixture & mustard).  Reduce heat to low, partially cover and let simmer for 30 minutes or until the cabbage is softened to your liking, stirring occasionally.

Taste and add extra mustard or vinegar if you want a little extra kick.

Have a great week guys!