I think we all need more purple cabbage in our lives since its health benefits are incredible. Purple cabbage is low in calories and a great source of fiber and vitamins A, C, K, and B6. So let’s have some purple cabbage!

Servings: 2-3

Preparation time: 15 minutes

Cook time: 30-40 minutes

Total time: 60 minutes

Ingredients:

2 cups of thinly sliced purple cabbage

6 eggs

1 pound of baby potatoes

2-3 Persian cucumbers thinly sliced

2 tablespoons of extra virgin olive oil

1 tablespoons of lime juice

1 tablespoon of red wine vinegar

2 teaspoons of salt

2 teaspoons of black pepper

½ teaspoon of white sugar

¼ cup of chopped fresh herbs such as dill, rosemary, thyme etc.

Directions:

1-Preheat the oven to 375 degrees Fahrenheit.

3-Place the potatoes on a 13″ x 18″ baking sheet.

3-Drizzle with 2 table spoon olive oil and sprinkle with 1 teaspoon salt & black pepper.

4-Roast them until they are soft inside about 30-40 minutes.

Meanwhile let’s boils some eggs and quick pickle red cabbage.

5- Red Cabbage: Place sliced cabbage in a large bowl.

6- Place vinegar, sugar, 1 tablespoon of lime juice, 1 teaspoon of black pepper, 1 teaspoon of salt in a bowl and whisk together until combined.

7-Pour the mixture over the cabbage and keep the pickled cabbage in the fridge until potatoes and eggs are cooked.

8- Eggs: Fill a medium size saucepan with water and bring it to boil over high heat.

9- Lower the heat to medium heat and let it simmer.

10-Gently place the eggs into the water one at a time and cook the eggs for 7-9 minutes. If you want your eggs to be soft boiled, cook them about 6-8 minutes.

11-Place your eggs in an ice water to stop the cooking.

12-Place cabbage, eggs, cucumbers and potatoes on a serving plate and top with fresh herbs.

13- If you like add more olive oil, salt and pepper.

Serve cold or at room temperature! It is so delicious either way.