Purple cabbage, also called red cabbage, is one of the most beautifully colored veggies. The brilliant purple color is attributed to anthocyanin, which is a flavanoid and antioxidant also found in blueberries, grapes, and eggplant. Cabbage is part of the brassica family and contain sulphur which aids in the liver’s natural detoxification processes. I like cabbage many ways, but I love this recipe for breakfast with a fried egg on top. It is one of my favorite ways to eat cabbage and my favorite way to get veggies in for breakfast.

Stir-Fried Purple Cabbage

  • 1 Tbsp refined coconut oil
  • 1 small onion, sliced
  • 1 clove garlic, minced
  • 1 teaspoon ginger powder
  • 1 head cabbage, shredded (can use purple or green cabbage) OR buy pre-shredded cabbage
  • 2 tablespoons coconut aminos
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  1. In a large saute pan over medium-high heat, add the avocado oil and heat.
  2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
  3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
  4. Add the coconut aminos and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and sprinkle with toasted sesame seeds.

Comment below and tell me your favorite way to eat cabbage.