By Anthony Sepe
Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe. For those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.” It is also a way to “Pay it Forward.” Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you. It is my pleasure to introduce to you this week, my colleague, Constance Brown-Riggs, MSEd, RD, CDE, CDN, and her recipe: “Braised Cabbage.”
Constance Brown-Riggs, MSEd, RD, CDE, CDN—an award winning registered dietitian, certified diabetes educator and national spokesperson for the American Dietetic Association—is the author of The African American Guide To Living Well With Diabetes (New Page Books, July 2010) and Eating Soulfully and Healthfully with Diabetes (iUniverse, 2006).
Over the course of her career, she has established herself as an expert on the subject of nutrition, diabetes and the cultural issues that impact the health and healthcare of people of color. Her ability to translate her extensive academic and clinical knowledge of medical nutrition into clear, understandable terms have made her a nationally respected and much sought-after speaker, educator and author. Her work has appeared in books for health professionals and healthcare consumers, and she has been a featured expert in national magazines such as Essence, Heart and Soul, Real Health and Diabetic Cooking.
Through her active nutrition counseling practice in New York, she sees hundreds of individual patients. She also conducts diabetes education workshops and seminars—for schools, churches and other organizations—which reach thousands of people each year.
She is past president of both the 5,000-member New York State Dietetic Association and of the Long Island Dietetic Association, a 500-member organization. And she is currently a national spokesperson with a specialty in African-American Nutrition for the American Dietetic Association. Her professional honors include 2009 Distinguished Dietitian Award from the New York State Dietetic Association and 2007 Diabetes Educator of the Year from the American Dietetic Association Diabetes Care and Education Practice Group.
She is passionate about creating opportunities to spread the word about health and nutrition, and developing educational tools which shorten the cultural distance between patients and caregivers. Every aspect of her work supports that mission. Learn more about her work at www.eatingsoulfully.com, follow her on twitter www.twitter.com/eatingsoulfully and on Facebook become a fan of The African American Guide To Living Well With Diabetes.
1/4 cup blended oil
1 small red onion sliced
1/4 cup brown sugar
1 lb. red cabbage
1 oz. red wine vinegar
1 cup red wine
1 cup orange juice
1 stick cinnamon
- Heat oil in pan on stove top.
- Add red onion and sweat till translucent.
- Add brown sugar till caramelized.
- Then add apples and deglaze with vinegar.
- Bring to a boil, and then add red wine, orange juice, and cinnamon stick.
- Let simmer for 5 minutes.
- Add cabbage to mixture and let cook on the stove top for 10 minutes.
- Then cover with foil and place in 350°F oven for 20 minutes till tender.
- Remove, adjust seasoning, and serve.
Makes 8 servings.
*Reprinted, with permission of the publisher, from THE AFRICAN-AMERICAN GUIDE TO LIVING WELL WITH DIABETES © 2010 Constance Brown-Riggs. Published by New Page Books a division of Career Press, Pompton Plains, NJ. 800-227-3371. All rights reserved.
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All the best,