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Published on September 16, 2014

Fall Food Colors

09.16.14Fall foods with bright colors

Fall colors are not only beautiful to the eye but to our health as well.  Dark fall colors like cranberry, pomegranate and pumpkin are nature’s gifts called phytochemicals. According to AICR American Institute for Cancer Research phytochemicals like quercetin in apples, carotenoids in sweet potatoes and orange squashes like pumpkins, resveratrol in red grapes and anthocyanin in cranberries provide amazing taste, color and aroma while acting as a natural way to help prevent cancer.

Here is a recipe for a red cabbage dish provided by the AICR incorporating the amazing deep purple hue of red cabbage and red apple – enjoy!


Red Cabbage with Apples

  • 2 cups apple cider or juice
  • 2 – 4 tablespoons apple cider vinegar
  • ½ teaspoon allspice
  • 3 cups shredded red cabbage
  • 1 cup grated red apple
  • Pinch of sea salt

In medium saucepan, bring apple juice, vinegar and allspice to boil.  Add cabbage, apple and salt.  Simmer uncovered for 30 minutes, stirring occasionally.  Serve warm or cold.

This will keep well in the refrigerator for a week.

Makes 4 servings.

Per serving: 96 calories, 1 g total fat, 24 g carbohydrates, 1 g protein, 3 g dietary fiber, 85 mg sodium  Fall 2014, issue 125 American Institute for Cancer Research

For more recipes visit the Dietitian’s Dish!

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