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  • Jennifer Galardi

Recipe: Braised Cabbage

While the temperatures are nice and warm here in sunny SoCal, I understand much of the country is still under a blanket of cold and snow. So here's a warm, yummy recipe to get you through until the thaw. I used to think cabbage was an 'old persons' food - something only your grandmother would make - until I came up with this recipe! It's wonderful as a side to a meat or chicken main dish, however, being veggie centric, I'll have this as my meal with a slice of homemade sourdough and butter! So you know: it's high in fiber, great for the gut and is high in anti inflammatory compounds, but the point is, it tastes great!

2 tbsp ghee

1 tsp mustard seeds

1 tsp turmeric

1 tsp cumin seeds

1/2 tsp fenugreek seeds

1/2 tsp asafetida (an Indian spice akin to garlic. if you don't have or can't find, try a clove of garlic, chopped)

1 small or 1/2 large purple cabbage

1/2 leek or 1/4 onion

1 cup water

1 tbsp coconut aminos

1 tbsp apple cider vinegar

In a deep pan, melt ghee on medium high heat and add all spices. the cumin may start to crackle and pop - you can turn down the heat. Saute spices until aromatic about 3-4 minutes. Add leeks/onions and saute about another 2 minutes. Add cabbage and sautee another 3-4 minutes until covered in ghee and translucent. Add water, coconut aminos and apple cider vinegar and turn heat to low and simmer for another 20 - 25 minutes. Serve warm.

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