Two Healthy Side Dishes
I love vegetables and appreciate a beautiful (and easy) side dish. This year commit to your health and consider these two side dishes. Roasted Cauliflower and German Red Cabbage.
Roasted Cauliflower – video
- 1 head of cauliflower cut into small pieces
- Olive oil (just enough to help spices stick) – you can use spray or bottled
- 2 Tablespoons of spice (Italian, curry, or whatever you like)
Preheat oven to 425 degrees
Mix cut cauliflower, oil, and spices together.
Bake mixture on a dark surfaced baking pan (so it gets nice and crispy). Sometimes I also broil at the end for a few minutes.
Bake for 25 minutes.
German Red Cabbage, no sugar – video
Serves four
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 red onion, diced
- 1 medium-sized head red cabbage, shredded
- 2 tbsp each apple cider vinegar and water (I use extra apple cider vinegar because I like it!)
- Salt and pepper to taste (about 1/2 tsp each)
In a pot, warm the olive oil on medium heat for a minute, then add the garlic. Sauté until aromatic, about 30 seconds, then add the diced onion. Sauté the onion until softened, about 5 minutes.
Add the shredded cabbage, apple cider vinegar, and water. Cover, reduce heat to low, and simmer until the cabbage is soft, about 30-40 minutes. If your pot isn’t big enough to hold all the cabbage at once, fill it up as much as possible then cover and simmer; after 5 minutes, the cabbage will have cooked down and you can add more.
About halfway through cooking, toss the cabbage with some tongs to evenly distribute everything.
Once the cabbage is soft, add salt and pepper to taste. It can be served immediately, but for best results, put it in the fridge overnight and serve it warm the next day.
Jeanine E. Gangeness 