Sautéed Red Cabbage with Apples

This Sautéed Red Cabbage with Apples recipe is simple to make and pairs perfectly with smoked sausage to help get you in the spirit of St. Patrick’s Day! And all you need is one large pan and about 35 minutes.

Do you ever feel like you need a reset button?

I have felt like that lately regarding my nutrition and fitness. Have you ever felt like this before? If so, does it make you want to jump on the quick fix bandwagon or take a more gradual approach?

As a dietitian with quite a bit of experience in the nutrition/weight loss area, I take a slow, gradual approach to making any changes.

I know the slower and more realistic the changes I make, the more likely I will stick with it.

You can likely guess how I feel about the plethora of quick fix nutrition and fitness regimes out there but we’ll save that discussion for another time.

So with that said I created a simple chart for myself to record how many fruits, vegetables, whole grains, ounces of water and cardio I do on a daily basis (the important factors I’d like to focus on at this time).

This may sound cumbersome but it takes only about 5 minutes a day for me to complete since I aware of proper portion sizes.

The number one reason I’m doing this is to remind myself to eat more fruit (which has been a problem for quite some time), and to be more aware of what I’m eating overall.

Another goal is to do daily push-ups and increase the amount daily. Push-ups are such a simple way to do strength training and work several muscle groups at the same time without any equipment. 

Anyways, back to the recipe. If you’d like to cook the cabbage faster, I would suggest cooking only half at a time, leaving more room in the pan to cook down the cabbage quicker.

I typically like to cook it all at once so I don’t end up wasting the other half if I don’t have a recipe planned for the other half.

Dietitian’s Dish

Ever wonder why red cabbage looks purple? I sure did.

What I found out is the color of the cabbage depends on the acidity of the soil where it’s grown. The more acidic the soil, the more reddish the cabbage will look.

And if you don’t want your red cabbage to turn blue while cooking, make sure to add some sort of vinegar or acidic fruit (e.g. lemon juice) to the recipe. 

I’d love to hear if you’ve needed a “reset” button lately and what you’ve done to change it. If not, what help would you like in resetting?

This Sautéed Red Cabbage with Apples post first appeared on Chocolate Slopes.

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