justrabbitfood:


If you have trouble finding ways to enjoy cabbage, today is your lucky day! This curry spiced cabbage is a staple in my household. I am asked to make it at least once a week. Cabbage might seem very bland, but this recipe showcases how good it can be, and it’s also extremely good for you. Cooked cabbage is high in protein, vitamin c, vitamin a, and potassium. So eat up!
Curry Cabbage, serves a hungry family of 5, takes about a half hour.
1 Cabbage, chopped
1/2 or 1 Yellow Onion, chopped (depending on how much you like onion)
2-4 tablespoons Curry powder (depending on your taste preference)
2 tablespoons Olive Oil
2 cloves Garlic, minced
Salt and Pepper, to taste
2-4 tablespoons hot water
1 tablespoon red pepper flakes (optional)
1/2 tablespoon thyme
1/2 tablespoon oregano
1/2 tablespoon raw brown sugar
Start by preparing the cabbage. Chop into thin slices, and put aside.
In a large pot (enough to hold all the cabbage), cook the onion in the olive oil over medium high heat until the onion is translucent, about 4 to 5 minutes. Add as much salt and pepper as desired. Then, add the garlic and cook for another 3 minutes.
Mix the desired amount of curry with an equal amount of hot water (2 tablespoons of curry with 2 tablespoons of water, 3 to 3, 4 to 4), and add to the onions and garlic. Add your cabbage to the pot and mix; the cabbage cooks down fairly quickly, so keep an eye on the pot and stir a lot to cover it all in the curry.
About halfway through cooking (5 minutes), add the brown sugar, thyme, oregano, red pepper flakes (only if added heat is wanted), and add more salt and pepper, to your taste.
Keep cooking until your cabbage looks similar to the one in the photo, or about 10 minutes. Cook less for more crunch (semi raw), and more for a softer cabbage.
And yes, this recipe is gluten free, soy free, nut free, nutritious and delicious!
It goes very well with saffron rice, any jerk flavored dish, or lentils.

justrabbitfood:

If you have trouble finding ways to enjoy cabbage, today is your lucky day! This curry spiced cabbage is a staple in my household. I am asked to make it at least once a week. Cabbage might seem very bland, but this recipe showcases how good it can be, and it’s also extremely good for you. Cooked cabbage is high in protein, vitamin c, vitamin a, and potassium. So eat up!

Curry Cabbage, serves a hungry family of 5, takes about a half hour.

1 Cabbage, chopped

1/2 or 1 Yellow Onion, chopped (depending on how much you like onion)

2-4 tablespoons Curry powder (depending on your taste preference)

2 tablespoons Olive Oil

2 cloves Garlic, minced

Salt and Pepper, to taste

2-4 tablespoons hot water

1 tablespoon red pepper flakes (optional)

1/2 tablespoon thyme

1/2 tablespoon oregano

1/2 tablespoon raw brown sugar

Start by preparing the cabbage. Chop into thin slices, and put aside.

In a large pot (enough to hold all the cabbage), cook the onion in the olive oil over medium high heat until the onion is translucent, about 4 to 5 minutes. Add as much salt and pepper as desired. Then, add the garlic and cook for another 3 minutes.

Mix the desired amount of curry with an equal amount of hot water (2 tablespoons of curry with 2 tablespoons of water, 3 to 3, 4 to 4), and add to the onions and garlic. Add your cabbage to the pot and mix; the cabbage cooks down fairly quickly, so keep an eye on the pot and stir a lot to cover it all in the curry.

About halfway through cooking (5 minutes), add the brown sugar, thyme, oregano, red pepper flakes (only if added heat is wanted), and add more salt and pepper, to your taste.

Keep cooking until your cabbage looks similar to the one in the photo, or about 10 minutes. Cook less for more crunch (semi raw), and more for a softer cabbage.

And yes, this recipe is gluten free, soy free, nut free, nutritious and delicious!

It goes very well with saffron rice, any jerk flavored dish, or lentils.

beautifulhappylo:

Recipe: Cauliflower Fried “Rice”

Ingredients
1 head of cauliflower, chopped
3 eggs
1/4-1/2 cup onions, chopped
1-2 bunches green onions, chopped white and green parts
2 cloves garlic, minced
1 tbsp refined coconut oil
1 tbsp toasted sesame oil
2 tbsp Coconut Aminos
1-2 tsp Hot Pepper Sesame Oil
dash of salt if desired (I didn’t use, coconut aminos are salty enough for me)

Instructions
Steam the cauliflower until very soft
Use a potato ricer or food processor to turn cauliflower into “rice” pieces and set aside
Whisk the 3 eggs and add to an oiled (coconut oil) medium sized hot skillet
Scramble the eggs until they are still slightly wet and place in a bowl.
Clean the skillet, add coconut oil and saute the onions and garlic until onions are translucent
Add the cauliflower and green onions and fry on medium high heat so cauliflower starts to brown
Stir occasionally and add in the egg and toasted sesame oil once the cauliflower is getting to desired brownness
Remove from heat and add in Coconut Aminos and drizzle with the Hot Pepper Sesame Oil, stir until combined
Variations:
Feel free to add chicken or extra vegetables such as peas, carrots, shredded cabbage or sprouts. You can also top with some toasted sesame seeds if you want.
Quick Notes:
You can find Coconut Aminos in the Asian aisle at Whole Foods or Vitamin Cottage or online.

beautifulhappylo:

Recipe: Cauliflower Fried “Rice”

Ingredients

  • 1 head of cauliflower, chopped
  • 3 eggs
  • 1/4-1/2 cup onions, chopped
  • 1-2 bunches green onions, chopped white and green parts
  • 2 cloves garlic, minced
  • 1 tbsp refined coconut oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp Coconut Aminos
  • 1-2 tsp Hot Pepper Sesame Oil
  • dash of salt if desired (I didn’t use, coconut aminos are salty enough for me)

Instructions

  1. Steam the cauliflower until very soft
  2. Use a potato ricer or food processor to turn cauliflower into “rice” pieces and set aside
  3. Whisk the 3 eggs and add to an oiled (coconut oil) medium sized hot skillet
  4. Scramble the eggs until they are still slightly wet and place in a bowl.
  5. Clean the skillet, add coconut oil and saute the onions and garlic until onions are translucent
  6. Add the cauliflower and green onions and fry on medium high heat so cauliflower starts to brown
  7. Stir occasionally and add in the egg and toasted sesame oil once the cauliflower is getting to desired brownness
  8. Remove from heat and add in Coconut Aminos and drizzle with the Hot Pepper Sesame Oil, stir until combined

Variations:

Feel free to add chicken or extra vegetables such as peas, carrots, shredded cabbage or sprouts. You can also top with some toasted sesame seeds if you want.

Quick Notes:

You can find Coconut Aminos in the Asian aisle at Whole Foods or Vitamin Cottage or online.

(via fiercelittleblondeone-deactivat)