Traditional German Braised Cabbage Gets A Hormone Boost

German braised cabbage

When it gets cold outside, cooked vegetables are my go-to.

 

This is a classic family recipe that my family makes every year during the holidays. It’s one of my favorites and I wanted to share with you! German braised cabbage is perfect to have as a side for roast beef or turkey.

I asked Sarah Steffens from Savour & Fancy do a Natural Hormone Healing ‘twist’ on this traditional European dish! I’m really happy with the results… don’t the pictures look delicious?

This tasty side has one of our favorite hormone balancing super foods: Red cabbage

Why cabbage?

 

It’s a member of the brassica family which helps to remove bad estrogens from your liver.

Cabbage is high in dietary fiber, which helps your body eliminate hormones efficiently through digestion. In addition, it’s high in vitamins and minerals (check that bright purple colour!) help to remineralize your body.

Typically I recommend red cabbage in my Rainbow Slaw or in sauerkraut, so this cooked cabbage recipe is excellent for a change. It’s a great option to get vegetables in during your menstrual phase, when you want to choose warm, cooked food options.

I hope you enjoy this delicious German braised cabbage recipe as much as I do.

German braised cabbage

German Braised Cabbage

Yield: 4-6

Ingredients

  • 4 strips Bacon, nitrate-free
  • 1 Onion, diced
  • 1 head Red cabbage, cored and chopped
  • 1 Apple, diced
  • 1/4 cup Balsamic vinegar
  • 1 tsp Sea salt
  • 1 tsp Rosemary
  • 1 tsp Cinnamon
  • 1/4 tsp Pepper
  • 1/4 tsp Ground cloves
  • 3 Bay leaves

Instructions

  • Chop the bacon and add to a large stock pot heated to medium. Cook bacon to desired crispness.
  • Add the onion, cabbage, apple and toss until combined.
  • Add the balsamic vinegar, salt, pepper, rosemary, cinnamon, cloves and bay leaves. Reduce heat to low and cook with the lid on for 45 minutes.
  • The cabbage is done when it is very soft and all the juices have been soaked up.
  • Remove the bay leaves and serve. Can be stored in a glass container for 3-4 days.
http://naturalhormonehealing.com/german-braised-cabbage/

Pin it for your weekend feast with family!

 

 

Photos and recipe by Sarah Steffens of Savor & Fancy

 

Sarah Steffens is a Personal Chef based in Los Angeles.  She specializes in Paleo, Autoimmune, and Whole30 cooking and believes food is the starting ground for practicing kindness to one’s body, mind and spirit. She shares recipes and kitchen tips at Savor & Fancy.

 

 

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