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 “Even though I love them, I didn’t grow up eating collard greens, because my mum hates them. Instead, she made variations of cabbage, which is more Caribbean than collard greens are. The purple of the cabbage is a gorgeous colour – it’s like art on a plate – and it looks so pretty with the other Thanksgiving side dishes, which tend to be different shades of brown. I often top the cabbage with a big dollop of mascarpone or goat's cheese. The dish looks really pretty that way, and I love the contrasting temperatures of the warm cabbage and the cold, creamy cheese.” - Kelis

FRIED RED CABBAGE

Ingredients

SERVES 4–6

115g unsalted butter

1 small yellow onion, diced

1 tablespoon sugar

2 teaspoons sea salt, plus more to taste

½ teaspoon black pepper, plus more to taste

1 red cabbage, about 900g, halved, cored and very thinly sliced

Mascarpone or goat’s cheese for garnish (optional)

Method

• Melt the butter in a large deep frying pan or cast-iron pan over a medium heat.
• Add the onion and sprinkle with the sugar, along with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Sauté, stirring often, for about 10 minutes until the onion is tender and translucent.
• Fold in the sliced cabbage and season with the remaining salt and pepper. Increase the heat to high and sauté the cabbage for 10–12 minutes, gently tossing it so that it cooks evenly, until the cabbage is soft and brown around the edges.
• Season with more salt and pepper to taste. Top with the mascarpone or goat’s cheese, if you are using it, and serve.

 Vitamin C, Collagen, Fiber, Eye Health & Cancer prevention. These are just some of the reasons why you should include this vibrant beauty in your meals.

Recipe and images taken from

From My Life on a Plate by Kelis, published by Kyle Books, Photography by David Loftus.