On Tuesday night I cooked a feast for no reason other an I was craving something healthy AND I wanted to clean out the fridge a bit before we move. We have so many plans over the next few nights that it was maybe the last time I cook in that kitchen! I made up a new recipe for cabbage that turned out superyum (if you don't know by now I'm a bit of a cabbage freak...I even finished it off for a late nigh it snack in place of dessert). I also made a arame dish (I try to eat one arame or hijiki dish per week though often it doesn't happen). I made stewed aduki beans with kabocha squash and brown rice with chestnuts as well. Everything was scrumptious and I ate sooooo much. I think with all the anxiety and stress and craziness of the last week (and month for that matter) I was needing something super nutritious and healing. This TOTALLY did the trick! I'll give you guys the recipes one at a time. For today, here's the cabbage that's so simple and delicious it'll knock your socks off! Ingredients: 1 small head of organic cabbage 2-3 tablespoons of organic canola oil 2-3 tablespoons of organic toasted sesame oil A serious sprinkle of gomasio
- Shred the cabbage. I do this by cutting the cabbage in half and then in quarters. I cut out the stem and all the dense part diagonally. Then I prop it on it's side and slice as thinly as possible. You can separate it into shreds with your fingers when placing it in the pan (just don't do that quite yet).
- In a large saute pan heat the canola oil on medium/high heat.
- Once hot add the cabbage, shredding it as you put it in the pan.
- Sprinkle 2 pinches of salt over the cabbage and mix to coat.
- Once the cabbage is coated let it cook mixing once in a while to make sure all the heat is evenly distributed. Apx. 20 minutes.
- Once the cabbage is softened and a bit translucenty and wilted you're almost done.
- Drizzle the toasted sesame oil on top and cook for another 3-5 minutes.
- Sprinkle generously with gomasio and serve hot!