For thousands of years, traditional eating patterns in many cultures have featured a plethora of ingredients that give people a variety of colorful food, nutrients, vitamins, minerals, phytochemicals, and antioxidants. The phrase “eat the rainbow” is a statement to encourage people to embrace and diversify their diet. Some vegetables yield the most nutrition when eaten raw; however, some vegetables, like carrots, apples, and cabbage, release nutrients with cooked. Cooked apples are a good source of vitamin C, cooked carrots vitamin A, and cooked red cabbage vitamin K, folate, potassium, and magnesium. Plus, all these plant foods are excellent sources of digestible fiber. With that being said, the “red cabbage” in this dish will give it a beautiful purple color.
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