In this spa-style supper, slow-simmered red cabbage, studded with blackberries, delivers a day's supply of vitamin C — a nutrient linked with lower stroke risk. The simple-prep broiled salmon rejuvenates skin with omega-3 fatty acids and protein.
- 2 tsp. olive oil
- 1 medium sweet onion
- 1 head red cabbage (2 pounds)
- Pepper pepper
- ½ c. dry red wine
- 2 tbsp. balsamic vinegar
- ½ pt. blackberries
- 4 piece skinless center-cut salmon fillet
- parsley leaves
- In 12-inch skillet, heat oil on medium-high. Add onion; cook 3 minutes or until just tender, stirring. Add cabbage and 1/4 teaspoon each salt and freshly ground black pepper. Cook 3 minutes or until just starting to wilt, stirring.
- Add wine and vinegar. Heat to boiling. Cover; simmer on medium 25 minutes or until tender, stirring occasionally. Remove from heat; stir in blackberries and 1/2 teaspoon salt.
- Meanwhile, preheat broiler. Line jelly-roll pan with foil. Sprinkle 1/8 teaspoon each salt and freshly ground black pepper on top of salmon. Transfer to pan. Broil 7 minutes or until just opaque throughout.
- Divide cabbage among serving plates; top with salmon and parsley.