Red Cabbage A-La-Dix

red cabbageAnother healthy family favorite. It is amazing the different type of flavorful ingredients that you can put together without having to spend a fortune and that’s without even going into the health benefits and nutritional facts. This recipe comes from my father, hence the name, he is always experimenting with ingredients that hold the most nutritional value. I have to admit, everything that he has presented on my plate has been incredibly delicious. Red cabbage is loaded with vitamins, anti-oxidants and high PH levels making this meal a nutritional one . Easy to make and so delicious. You can have a second serving without the calorie guilt.


  • 1 head Red Cabbage
  • 4 purple tomatoes or red if purple not available
  • 5 orange mini bell peppers or mix colors
  • 1 red onion
  • 1 pound organic buffalo meat or unseasoned taco beef
  • ½ cup apple cider vinegar
  • ½ teaspoon Himalayan sea salt
  • ½ tea spoon white pepper
  • ½ teaspoon black pepper


Wash all vegetables thoroughly. Shred the head of red cabbage and add it to pot. Thinly slice the red onion and add to the same cooking pot. Slice your tomatoes, and add to cooking pot. Add to cooking pot. Take your mini bell peppers. Remove the tops and membrane. Make circular slices starting from the top. Add the sliced peppers and add all of the seeds to cooking pot. Take the meat and slice it thinly or the unseasoned taco meat and I also always remove the excess fat.

Add the ½ cup apple cider vinegar, the 2 cups of water, the ½ teaspoon of Himalayan sea salt, the ½ tea spoon white pepper and ½ teaspoon black pepper into the cooking pot. Stir cabbage and the red onions along with sea salt, pepper, meat, apple cider vinegar, bell peppers and tomatoes. Cover saucepan and boil 20-30 minutes, occasionally mixing it up till the cabbage and meat become tender. If the broth seems to have become too dry due to the liquid evaporating, just add more water. If it seems to be excessively watery, just cook for an additional 5 or so min uncovered and with the heat turned up before cabbage is done. If you perform this step, it is important to remember to stir the cabbage to prevent it from scorching at the bottom. With the cabbage done and the meat is tender, you should have a delicious liquid broth. Simply uncover pan to control the thickness of your broth by adding water or and boiling it off. Your cabbage is ready to be topped off with a dab of whipped butter and served.

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Photo credit: Lane at


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