With autumn, both purple cabbage and green cabbage return to my table.

Today, I’m proposing a recipe that fills us with vitamins and helps us stay in shape, as a 150g serving provides only 40kcal.

It’s a detox recipe that will help us get in shape for Christmas. 🙂

I don’t know if you know, but there are only nine weeks left.

Green cabbage has large, smooth, and compact leaves; compared to other types, it has a more delicate flavor and a tenderer texture, which is why it is well-suited to being eaten raw.

Eating raw green cabbage allows you to benefit from its nutritional properties, as it is rich in potassium and vitamin C.

This cabbage is in season during autumn, winter, and spring (from October to April).

Purple cabbage, on the other hand, has a red color due to the presence of anthocyanins and is an important source of minerals and vitamins.

The WHO guidelines recommend consuming fruits and vegetables every day.

If you want to learn more, I refer you to an article by Humanitas Research Hospital, one of Italy’s most important hospitals.

Difficulty: Very Easy
Cost: Very Economical
Preparation time: 10 Minutes
Portions: 4
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

Ingredients

To prepare this detox recipe with purple and green cabbage, you will need:

1/4 savoy cabbage
1/4 purple cabbage
6 anchovies in oil
4 hard-boiled eggs
9 oz canned tuna in water
2 garlic cloves (optional)
as needed balsamic vinegar
as needed extra virgin olive oil

Tools

For the preparation you will need:

four bowls, I bought these 4 round bowls that I use for serving both salads and soups, they are stackable, can be used in the microwave, in the fridge to store food, and are very aesthetically pleasing;

a salad cutlery set, I recommend these in stainless steel with black titanium plating, dishwasher safe;

a mandoline, this one is BPA-free and dishwasher safe;

an oil and vinegar set.

4 Bowls
1 Set
1 Mandoline
Oil Sprayers

Steps

Wash the purple cabbage and the green cabbage, remove the outer leaves, which you can use in soup, and the core.

Cut into thin strips using the mandoline or a sharp knife.

Transfer the cabbage to a bowl.

Meanwhile, melt two anchovies in a small pan along with two whole garlic cloves (optional); I use anchovies in oil because the ones in salt have a too intense flavor.

When the anchovies have crumbled, remove the garlic and transfer everything to a small bowl, add the balsamic vinegar, some oil, and mix, let it marinate for a few minutes and dress the cabbage.

In the meantime, in a small pot, place the eggs, bring the water to a boil, cook for 6/7 minutes.

Add the egg and tuna and bon appétit!

If you want to enrich this recipe, you can add feta cheese and walnuts caramelized in honey.

If you want, you can also try this salad with cannellini beans or protein fit salad with chickpeas and eggs.