For some reason I never gravitate to cabbage when I am grocery shopping in the store. It just doesn’t seem like one of those easy to use vegetables and I always think of the sometimes unappealing smell cabbage gives off when cooking it.
Non the less I bought a red cabbage the other day to add some color to my meals and to force myself to whip up a good recipe with it. Amazingly enough it came out great the first go around – had a nice kick to it and was super easy to make! I hope you enjoy it. I have been using it to add flavor and color to my miso soup recipe.
This Recipe uses ghee or olive oil. Both of which are healthy fats. Ghee is a type of clarified butter that has amazing health benefits. If you aren’t familiar with Ghee, you can find it in most health food stores – often in the international isle.
The great thing about this dish is that it stores well in the refrigerator for several days so you can use it to top any of your meals to add a kick of flavor or a splash of color. I always find it important to have healthy food pre-made and ready to go. this prevents me reaching for something unhealthy if I am in a hurry.
~ 1 head of Cabbage (any type)
~ 1 and 1/2 to 2 Cups Low Sodium Vegetable or Chick broth stock. Alternatively you can use water but the vegetable or chicken stock really adds a nice flavor and I believe is the secret ingredient when cooking cabbage.
~ 2 Tbsp Ghee or Olive Oil
~ 1 tsp Salt
~ 1/2 tsp fresh black pepper
Step 1: Cut the cabbage into 1-2 inch wide strips removing the hard stem in the middle
Step 2: Use a large pot and add Ghee or Olive Oil, salt, pepper and cabbage
Step 3: Add in the chicken or Vegetable broth and stir
step 4: Bring the mixture to a boil over medium/high heat. Cover and reduce heat to medium low
Step 5: Simmer for 12-15 minutes. Make sure to stir occasionally and do not overcook!