Happy Thankful Thursday!
Today, we’re giving a big shoutout to a veggie that’s as vibrant as it is nourishing: Purple Cabbage (also called red cabbage). With its deep violet hue and hearty crunch, this powerhouse vegetable doesn’t just make your plate look beautiful, it delivers serious health perks, too.
Why We’re Thankful for Purple Cabbage:
- Rich in Antioxidants: Especially anthocyanins, the same compounds found in blueberries
- Great Source of Fiber: Keeps digestion happy and you feeling full
- Loaded with Vitamins C & K: Immune support + bone health in every bite
- Anti-inflammatory Properties: Helps support overall wellness
- Affordable & Long-lasting: Stores well and stretches across multiple meals
Easy, Delicious Ways to Enjoy It:
- Shredded into fresh slaws and salads
- Lightly sautéed with garlic and vinegar
- Roasted in wedges until caramelized
- Pickled for a bright, tangy crunch
- Tossed into wraps, tacos and bowls for color & texture
Fun fact: The beautiful color of purple cabbage can change depending on pH, it turns reddish with acid (like vinegar) and bluish with alkaline (like baking soda). It’s nature’s little science trick!
Let’s be thankful for the plants that nourish us and make eating a visual joy.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
