Poor cabbage has a bad rap and I can’t figure out why. Prepared this way, it’s savory and delicious—a fabulous side dish. Loaded with Vitamins K, C, and B6, red cabbage is superior to pale green cabbage in added nutritional benefits and its robust hearty flavor. The purple anthocyanin pigments lend to dietary antioxidants, anti-inflammatory, and disease preventative benefits. Its beneficial for compromised digestive tracts, and good for cardiovascular support. Paired with savory caraway seeds which lend to an aromatic anise-like flavor (think rye bread) and tangy apple cider vinegar, you'll wonder why it took you so long to fall in love with braised cabbage. Excellent veggie dish to compliment red meat or poultry and a side of complex grains like brown rice, quinoa, buckwheat, or amaranth.