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Red Cabbage & Carrot Saute

Maria Steinhauer

cabbage recipe

According to the American Cancer Society, colorectal cancer (colon or rectal cancer) is the third-leading cause of cancer-related deaths in women in the U.S., and the second-leading cause for men. You may have heard that limiting your consumption of red or processed meats can lower your risk for colon cancer, but which foods should you eat more often? Proper nutrition can play a huge role in preventing and fighting cancer. It’s important to eat a variety of brightly colored fruits and vegetables that are rich in vitamins, minerals and antioxidants.

In honor of National Colon Cancer Awareness Month, I bring together two bright vegetables: red cabbage and carrots. They both contain fiber, magnesium, and selenium, all of which are vital for a healthy colon. Fiber helps your body get rid of toxins and keeps your bowels moving smoothly. Magnesium and selenium are minerals that can help decrease your risk of colon cancer. Cabbage and carrots also have the added benefit of being loaded with antioxidants (mainly Vitamin A in the carrots and Vitamin C in the red cabbage). Such antioxidants are helpful for improving immune function and preventing disease and cancer.

Aside from being a beautiful bright purple and orange color, this ‘warm coleslaw’ has a nice, slightly sweet and nutty taste—thanks to a little added honey and some pine nuts. Pine nuts are a great source of magnesium! I also added chia seeds, a superfood, for extra fiber and a little protein.

 

Ingredients (2 servings):

  • 2 tsp coconut oil
  • 3 cups red cabbage, cut into strips
  • ½ cup shredded carrots
  • 2 tsp rice vinegar
  • 2 tbsp pine nuts
  • 1 tbsp honey
  • 2 tsp chia seeds

Directions:

  1. Melt the coconut oil in a pan on medium heat. Toss red cabbage strips into pan and cover. Saute for 5 minutes, stirring occasionally.
  2. Lower the heat and add shredded carrots, rice vinegar, honey and pine nuts. Stir and cover with lid to saute for another 5 minutes.
  3. Stir in the chia seeds near the end. Serve warm.



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