Archive for November, 2013|Monthly archive page

Sweet and Sour Savory Cabbage

I can’t believe that this is my new favorite recipe.

I was lamenting the ooh-gobs and ooh-gobs of cabbage that had come in the CSA, when I happened upon my Body Ecology eRecipe Cookbook.

Page 23 out of 36: Sweet and Sour Savory Cabbage.

I figured it was that or culture it and for some reason the culturing – at least for the moment – holds no appeal.

I made this last week and I had several meals of just cabbage. Not nutritiously complete, granted, but it was literally all I wanted. I found myself at work day dreaming about cabbage – how wrong is that?!

Last week I used two heads of red, though this week I stuck with the recipe. Here it goes.

Sweet and Sour Savor Cabbage

Ingredients:

1 head of cabbage, julienne

1 head of red cabbage, julienne

1 large vidalia onion, julienne

1 Tbs salted butter (or grass fed ghee with a pinch of salt)

1/2 tsp (or more to taste) coriander

1/2 tsp (or more to taste) cardamon

1/2 cup apple cider vinegar

1/4 tsp white stevia powder (or between 8 and 10 drops liquid stevia)

Directions:

  1. Peel off outer leaves from cabbage, cut in half and remove – core and julienne in 1/4″ slices. Prepare the onion in the same way.
  2. Heat stock pit over medium heat. Sauté onion in butter until translucent and lightly caramelized. Add cabbage and mix well.
  3. Mix stevia with apple cider vinegar and dissolve thoroughly.
  4. Add stevia and apple cider vinegar to vegetables. Season with dry spices.
  5. Cover and simmer over medium-low heat. Stir frequently until cabbage is soft and fragrant.

The book says it’s a great dish to add to salads or as a side dish to a meal. I ate it hot. I ate it cold. I ate is as a side and as the meal. LOVE IT.  And I am assuming – hoping – that it’s really good for you!

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It’s Stew Season…

…and fortunately for Michael and I, our organic CSA share has been – for at least a couple of weeks – stew meat. So I decided to find a stew that didn’t over rely on white or yellow potatoes.

A couple of hours of on-line surfing revealed the winner.

Sweet, savory and deliciously complex. I knew that I would love it, just looking at the ingredients. That Michael also loved it was merely icing.

Beef and Sweet Potato Stew with Garlic and Apricot

Ingredients:

  • 1 pound lean beef boneless chuck or stew beef, cut in 1-inch cubes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 3 cups peeled sweet potatoes, cut in 1-inch cubes
  • 2 garlic cloves, finely minced
  • dash ground allspice
  • 1 dried bay leaf
  • 1 cinnamon stick
  • 1 large onion, cut into chunks, or 12 frozen small white onions, thawed
  • 1 can (28 oz.) tomatoes, undrained
  • 8 dried apricots, cut in half
  • chopped fresh parsley

Preparation:

Trim any excess fat from beef; sprinkle with salt and pepper. Heat oil in 10-inch skillet over medium-high heat. Brown beef in the hot oil, stirring to brown all sides.In a 4 to 5-quart crockpot, combine browned beef with sweet potatoes, garlic, allspice, bay leaf, cinnamon stick, onion, and tomatoes. Cover and cook on LOW for 8 hours, or until beef is tender. Stir in apricots.

Cover and cook on low about 20 minutes or until apricots are softened. Discard bay leaf and cinnamon stick. Sprinkle a little fresh parsley over the stew just before serving.

This is going to be a staple in our household (no doubt about it).