Power Bowls
Servings
4-6
Ready In:
15min/3hrs chill time
Calories/person:
80
Good For:
Breakfast or snack
About this Recipe
By: Dr. Jenneffer Pulapaka
Cabbage it is rich in vitamin B6 and folate, both of which are essential for many important processes in the body, including energy metabolism and the normal functioning of the nervous system.
In addition, cabbage is high in fiber and contains powerful antioxidants, including polyphenols and sulfur compounds (1).
Antioxidants protect the body from damage caused by free radicals. Free radicals are molecules that have an odd number of electrons, making them unstable. When their levels become too high, they can damage your cells.
Cabbage is especially high in vitamin C, a potent antioxidant that may protect against heart disease, certain cancers, and vision loss.
Ingredients
Method
1 small RED cabbage,
1 small RED onion, minced
2 garlic cloves, minced
3 sprigs fresh thyme
1 bay leaf (fresh, if available) torn at the edges but still intact
1 tablespoon whole-grain mustard
3/4 cup RED wine vinegar (or more, if preferred)
1/4 cup date sugar (or light brown sugar )
2 tablespoon grapeseed or other neutral oil
1/4 cup water (more might be needed, see below)
1/2 cup slivered WHITE almonds
2 ears of WHITE corn
2 cups fresh BLUEberries
1 small RED cabbage, quartered, cored, and sliced thinly. Spread it out thin on a 9×13 cake pan. HOLD.
Now, in a pot, bring to boil and make sure all the sugar is dissolved.
3/4 cup RED wine vinegar (or more, if preferred)
1/4 cup date sugar or light brown sugar
1/4 cup water (more might be needed see below)
Add the below items quickly to the boiling pot and stir for 1-2 minutes:
1 small RED onion, minced
2 garlic cloves, minced
3 sprigs fresh thyme
1 bay leaf (fresh, if available) torn at the edges but still intact
1 tablespoon whole-grain mustard
REMOVE from heat and pour warm mixture over the cabbage in the cake pan, add water as needed to make sure the cabbage is covered. Let sit until cool. Once cool transfer to a container and place in refrigerator for 3 hours.
NEXT, roast 2 ears of WHITE corn on the grill (you can use frozen corn and follow package instructions).
Set aside in refrigerator to cool.
FINALLY, when ready to plate and eat, fetch the cabbage and corn from the refrigerator. Cut WHITE corn off the cobs and place is your presentation bowl. Add 1/4 cup slivered WHITE almonds and toss together.
Lightly strain the cold cabbage mixture and remove the sprigs of thyme; saving the juice in case you want more as a dressing. Toss cabbage, corn, and almonds all together in the bowl with salt and pepper (to taste) and clean the bowl edged to look pretty.
Top with 2 cups BLUEberries and the remaining 1/4 cup slivered WHITE almonds for garnish.
