Two for One :) Sauted Kale & Cabbage AND Cultured Red Cabbage

I blogged today about having a nice, organic head of red cabbage hanging out in my fridge.  One whole head is just too much for one recipe…..so I got creative and produced two products!   Here is a simple and very tasty recipe for sauted kale and red cabbage…AND….the instructions for culturing the cabbage (ala: traditional sauerkraut)!

Sauted Kale and Cabbage

I started out with 8-12 ounces of massaged curly kale.  If you receive my monthly newsletter, NOURISHING NEWS, you read about massaging kale in the May edition.  If you don’t get the e-newsletter (tsk…tsk), you can sign up here at the website…and you can head over to my “Nuggets” page for instructions.

You will also need:

*1/2 of a small head of red cabbage

*approximately 1 and 1/2 tablespoons of extra-virgin olive oil

*1 medium red onion, thinly sliced  (optional)

*2 teaspoons of grated fresh ginger

*1 tablespoon of toasted sesame oil

*1-2 tablespoons of sesame seeds

*sea salt and ground pepper to taste

*Instructions: Heat the olive oil in a large skillet over a medium to low heat.  Add the onions and sauté until golden and soft.  Add in the grated ginger, kale, and cabbage.  Toss all of the ingredients, coating them with the oil, until they brighten and soften a bit.  You will want the kale and cabbage to be brilliant in color and tender-crisp.  Don’t overcook 🙂  Remove from the heat and stir in the toasted sesame oil and sesame seeds.  Season with sea salt and black pepper…enjoy immediately!

Source: Wild About Greens by Nava Atlas

AND…..Cultured Red Cabbage

A variety of veggies can be cultured.  The process of culturing veggies produces a food rich in probiotics….so good for digestive and immune health 🙂  I just used the cabbage I had on hand.  I could have added beets or carrots to this recipe.  I simply chopped up the half-head of lettuce into small pieces.  (I reserved one cabbage leaf for later use.)  I placed the cabbage in a large bowl and added 2 large cloves of fresh garlic (minced), the juice of one large fresh lemon, 4 teaspoons of sea salt, and 1 tablespoon of dried dill.  I used a wooden spoon to mix the ingredients together.  I then spooned the mixture into a squeaky clean quart-size canning jar.  I pressed the cabbage down firmly and placed the folded cabbage leaf into the jar, letting the juices rise above it.  I then screwed the lid on tightly and placed the jar in a baking dish out of sunlight.  (I put it on the floor in my laundry room.)  After two days, or when I see tiny bubbles form, I will unscrew the lid once a day (just a bitty bit) to let out any trapped gas.  Then I’ll screw the lid back down.  Then I’ll let the cabbage ferment for 5-10 days.  I can eat the sauerkraut at this time, or let it ferment even more in a cool spot or in the door of the fridge.  The cabbage can continue to ferment for 6-12 weeks!

Source:  The Whole Life Nutrition Cookbook by Alissa Segersten & Tom Malterre

 

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