Discover the health benefits of polyphenols. Learn how purple foods protect against inflammation and support gut health
Ingredients
- 1 lb red cabbage 1/2 red cabbage head
- 0.3 lb Red onion 1 medium red onion
- 1 Garlic clove pressed or minced.
- 0.3 lb Carrot approx. 2 medium carrots, cut into thin ribbons or matchsticks.
- 1 tbsp Extra virgin olive oil EVOO
- 2 tbsp Low-sodium soy sauce
- 4 Eggs
- 1 pinch Black pepper
- 1 pinch Sea salt
- 1 pinch Sesame seeds lightly roasted
Instructions
Prep the vegetables: Thinly slice the red cabbage and red onion into julienne strips.
Sauté the aromatics: In a pot or large pan, add the EVOO and sauté the pressed garlic, being careful not to let it burn.
Sweat the onion: Add the red onion and sauté with the garlic until soft. Add a small pinch of salt, but keep it light since you will be adding soy sauce later.
Cook the cabbage: Add the red cabbage and stir to combine. Season with black pepper, cover the pot, and cook for about 15 minutes until softened.
Season: Add the two tablespoons of low-sodium soy sauce and mix well.
Add the carrots: While the cabbage cooks, peel the carrots and cut them into thin ribbons using a peeler (or cut them into thin matchsticks). Add them to the stir-fry, mix, and cook for another 5 minutes.
Scramble the eggs: In a separate bowl, whisk the 4 eggs. Scramble them in a pan until just set, be careful not to overcook them so they stay moist.
Combine: Fold the scrambled eggs into the vegetable stir-fry and mix well. (Spoiler alert: The eggs will take on the purple pigments from the cabbage and red onion).
Serve: Sprinkle with toasted sesame seeds and serve in a beautiful bowl.
Nutrition
Calories164 kcal
Carbohydrates16 g
Protein9 g
Fat8 g
Saturated fat2 g
Cholesterol164 mg
Sodium416 mg
Potassium528 mg
Fiber4 g
Sugar8 g
Vitamin A7187 IU
Vitamin C69 %
Calcium101 %
Iron2 mg
