There are many ways to prepare and serve cabbage so why not add a little twist to your traditional St. Patrick’s Day plate. Not only is this recipe extremely nutritious but it also blends the green and orange colors of Ireland to make your holiday celebration extra festive!

1 tablespoon canola oil, divided
1 cup chopped onion
1/2 teaspoon black pepper
1 teaspoon minced garlic
1 large carrot, sliced into rings
5 cups, or about 1 pound, of chopped cabbage
2 cups of quartered brussel sprouts
1 cup apple juice
1/4 teaspoon grated nutmeg
1 tablespoon dried parsley flakes
1 teaspoon fresh thyme leaves

Heat half of the oil in a large skillet over medium-high heat. Add onion and sauté until softened. Stir in pepper and garlic. Add remaining oil and sauté carrots, cabbage and Brussels sprouts until lightly browned. Stir in juice, nutmeg, parsley and thyme. Reduce heat and simmer until vegetables are tender, about 20 minutes. Serving suggestion: Use a dash of vinegar, a squeeze of lemon juice or a sprinkle of sea salt for added flavor.

In addition to being healthy (you can see the nutrition information here), this recipe uses items that are currently on sale at Martin’s.

 Recipe from Martin’s Nutrition Corner