SUPPORTS DIGESTION, IS ANTI-CANCER + ANTI-INFLAMMATORY. CONTAINS VITAMIN C, B6 + FOLIC ACID.(1) COOK WITH APPLES, BACON, SHALLOTS, APPLE CIDER VINEGAR + OLIVE OIL.(2)
For a tasty twist on a potato salad, try this recipe from Deborah Madison's Vegetable Literacy. A woman who knows her vegetables! This recipe is great since the only thing you need to pick-up from the grocery store is the honk'n head of cabbage. The rest of the ingredients, you most likely have on hand (see the pantry base + fresh foods list). You could serve this with a fried egg or for meat-eaters, sausage or ham.
The savoy cabbage was so beautiful with the outer leaves as a gradient from green to purple. Red cabbage looks awesome in a raw salad and the green is perfect for long cooking stews. This is the beauty of winter in food. What natural foods do you like to cook with in January?
note: You could substitute the feta for goat cheese or cilantro for the dill. I made a mix of cilantro, parsley + dill.
1 lb fingerling potatoes, halved
3 T apple cider vinegar + a splash
2 T high heat fat
1/2 green or savoy cabbage, roughly chopped
1/2 cup water
handful of herbs like dill, parsley or cilantro, minced
goat cheese or feta, crumbled
1. Cover potatoes in water with a splash of acv - cover + bring to a simmer until you can pierce with a fork
3. Warm some high heat oil like ghee or coconut oil to a sauté pan, transfer potatoes to pan
4. Turn to brown on both sides - about 10 minutes - remove from heat, set aside
5. Add about a half a cup of water to the pan + braise cabbage for about 10 minutes
6. Add cabbage to a big bowl and toss with olive oil, herbs + cheese + reserved potatoes - season + enjoy
(1) Michael T.Murray - Joseph E.Pizzorno - Lara Pizzorno - Atria Books - 2005
(2) Karen Page - Andrew Dornenburg - Little, Brown and Co. - 2008