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Braised Red Cabbage with Apples and Walnuts

Sweet-and-sour braised cabbage. Makes 4-6 servings.

From The How Not to Age Cookbook

Ingredients

  • red cabbage
  • red onion
  • Granny Smith apples
  • ginger
  • apple cider vinegar
  • date sugar
  • pippali
  • white miso paste
  • walnut pieces

Instructions

  1. In a large saucepan, heat ¼ cup (60ml) of water over medium heat.
  2. Add the cabbage and red onion, cover, and cook until slightly softened, about 5 minutes.
  3. Add the apples and ginger, then stir in the vinegar, date sugar, and pippali to taste.
  4. Lower the heat to low, cover, and simmer, stirring frequently, until the cabbage and apples are tender, about 20 minutes.
  5. Stir in the miso mixture.
  6. If the vegetables begin to stick to the pan, add a little more water, 1 tablespoon at a time.
  7. When ready to serve, stir in the walnuts and enjoy.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Quercetin
    From: Apples
  • Phloridzin
    From: Apples
  • Flavonoids
    From: Apples
  • Fisetin
    From: Apples
  • Omega-3 fatty acids
    From: Walnuts
  • Ellagitannins
    From: Walnuts
  • Polyunsaturated fats
    From: Walnuts

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • Heart disease
    Reduces risk of · via Apples
  • Female Sexual Dysfunction
    Improves · via Apples
  • All-Cause Mortality
    Reduces risk of · via Apples
  • Upper Respiratory Tract Infection
    Protects against · via Apples
  • Aging
    Protects against · via Apples
  • Breast cancer
    Reduces risk of · via Apples
  • High cholesterol
    Reduces risk of · via Apples
  • High blood pressure
    Improves · via Quercetin
  • Cognitive decline
    Protects against · via Quercetin
  • Cellular senescence
    Protects against · via Quercetin
  • Cardiovascular Disease
    Reduces risk of · via Quercetin
  • Alzheimer's disease
    Protects against · via Flavonoids
  • Cognitive Frailty
    Protects against · via Flavonoids
  • Parkinson's disease
    Reduces risk of · via Flavonoids
  • Mitochondrial dysfunction
    Improves · via Flavonoids
  • Age-Related Artery Stiffness
    Improves · via Walnuts
  • Cancer
    Reduces risk of · via Walnuts
  • Stroke
    Reduces risk of · via Walnuts
  • Telomere Shortening
    Protects against · via Omega-3 fatty acids
  • Bone mineral density loss
    Protects against · via Omega-3 fatty acids
  • Sarcopenia
    Protects against · via Omega-3 fatty acids
  • Osteoarthritis
    Protects against · via Omega-3 fatty acids
  • Age-Related Macular Degeneration
    Protects against · via Omega-3 fatty acids
  • Dementia
    Protects against · via Omega-3 fatty acids

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