The humble cabbage just danced onto centre stage again!
Quick, simple, cheap and healthy, just what the doctor ordered! Cabbage is a versatile vegetable in this dish which is an oldie but a goodie. This recipe wins hearts every time, especially in the depth of winter. Kids love it and find it easy to eat. 70’s girl served this quick simple meal with thyme and garlic roasted chicken. Or you could just polish off a bowl of this recipe by itself for lunch. Once the chicken is in the oven, put your feet up and prepare the cabbage dish about half an hour before the chicken is cooked. With not many dishes to wash up this recipe ticks all the boxes.
Every vegetable is incredibly versatile and most come up trumps in both salads and cooked recipes, think creatively and you will find it easy to increase your plant food intake. Once you do this, everyone will want to know where your healthy glow comes from ? You can tell them, not from expensive creams, boot camps or health retreats but simple fresh vegetables and lots of them in soups, salad, sides and green fresh juices! So often, we search near and far for answers to life and how to crack the code of the holy grail of good health. I know, because I have done my fair share of boot camps and health retreats. The answers are simple and right under our nose…. eat fresh plant foods every day and lots of it, your body will love you for it and you will look stunning and feel great.
This recipe uses fennel seeds, cumin seeds also work well.
Cooks note: mise en place: a French cooking term, to have everything in its place. This helps to keep an organised kitchen and an unflustered cook. Preparing all ingredients first, taking out the equipment you need and reading through a recipe will make cooking relaxing and fun as it should be. Put on some music, try and keep the bench space tidy and there will be less cleaning up at the end.
Ingredients: prepare all ingredients first
1/2 small green cabbage, washed, centre core removed and shredded . (sometimes, I grow baby sugarloaf cabbages and use a whole one in this recipe, they are sweet and tender)
2 tablespoons olive oil
1 clove garlic
1/2 brown onion, peeled and diced
1 red skinned apple, washed, cut in quarters, cored and diced with skin on
2 thin slices of nitrate/ gluten free bacon or prosciutto, chopped up
1/2 teaspoon fennel or cumin seeds
1/2 cup boiling water
Fresh cracked black pepper
(optional: 2 large potatoes, washed and diced can be added when the cabbage goes in)
Heat frypan on medium heat, add fennel seeds and quickly toast them to bring out the flavour. Remove and set aside.
Heat olive oil in large fry pan on a medium heat.
Sauté onion, prosciutto and garlic for 3-4 minutes, stirring occasionally.
Add cabbage and apple and fennel seeds to the frypan, stir to mix together.
Pour in 1/2 cup of boiling water and place lid on pan. Stir occasionally.
Gently cook on a low heat for 25-30 minutes.
X 70’s girl