Beautiful to look at, delicious to eat, and a powerhouse of nutrients that leave you satiated… I love cooking sweet potatoes & red cabbage with ginger glaze.
When eating mainly a plant-based diet, sweet potatoes became one of my favorite foods because they are so satisfying. I bake several on the weekend to reheat during the week or slice up cold to add to salads. Sweet potato slices make a quick snack and are a go to travel food for me.
When reducing the amount of fat in my diet, I find I need to eat more food. This is because fat has more than twice as many calories per gram as compared to carbohydrates. For instance, an entire sweet potato contains 114 calories whereas 1 tbsp. of butter has 102 calories. Extra fat quickly adds in extra calories so when it’s reduced from the diet, we can feel hungry. Eating a sweet potato satisfies hunger and is highly nutritious. It’s fantastic for gut health, may have cancer-fighting properties, supports vision, brain function and your immune system according to Healthline. It’s also full of vitamins, minerals and fiber.
I love this recipe because it tastes just as good reheated. If you chop up an entire red cabbage you will have cabbage for another meal. The braised cabbage keeps well and can be a side dish on its own.
The ginger glaze is easy to make and it’s what takes this meal to the next level. For best results, make the sauce right before serving. Split open a baked sweet potato and mash each side gently with a fork. Stuff the potato with lots of braised cabbage and drizzle the ginger glaze. Sprinkle with parsley for an eye appealing tasty meal. If you want added protein, serve with fresh green beans. I will be excited to hear if this is your new favorite recipe!
Watch my video below to see how quick and easy this recipe is to make.
Sweet Potatoes & Red Cabbage with Ginger Glaze
Ingredients4 sweet potatoes
4 garlic cloves, minced
1 onion, minced
1 tbsp. coconut oil
1 red cabbage, shredded
1/2 lemon, juiced
For Sauce2 tbsp. olive oil
2 tbsp. raw honey
2 tbsp. lemon juice
2 tbsp. grated fresh ginger
- Preheat the oven to 400°F. Bake sweet potatoes on a baking sheet for 60 minutes, or until easily pierced with a fork.
- In a large pan, sauté onions and garlic in coconut oil over medium-high heat for 5 to 10 minutes, stirring occasionally, until the onions are translucent and soft. Add the cabbage and sea salt, along with 1/2 cup of water. Cover and cook over medium heat for 30 minutes until the cabbage is tender, continuing to stir occasionally and adding more water as needed to moisten. Add lemon juice.
- Split open sweet potatoes and mash each side slightly with a fork. Stuff as much cabbage into the opening.
- Make the sauce just before serving the sweet potatoes. Add all the ingredients to a small pan. Heat the mixture over medium-high heat until it bubbles slightly. Continue stirring for 1 to 2 minutes until the sauce is well combined and slightly thickened. Pour over the sweet potatoes, garnish with parsley, and enjoy!