I always hesitate to cook cabbage. It’s my husband’s least favorite vegetable in all the world. He will eat it, but usually begrudgingly, as he is really not very fond of it. I, on the other hand, just love the stuff! I love the green, savoy, Chinese. I love it stir-fried, boiled, steamed, raw or cooked into soups, casseroles and especially cooked as is done in India, with exotic Indian spices. But I do try to find creative ways to cook it so that my husband might actually enjoy it. To that end, I have had a few successes. Last night’s creation was another one of these please-your-man successes. He said nothing during the meal, but as we cleared the table, He said: “That cabbage dish was pretty tasty!” Coming from him, the compliment definitely put a smile on my face.
This recipe is suitable for all phases of Atkins, Keto, Primal and Paleo nutritional lifestyles.
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3 oz. onion, sliced thinly
2 c. shredded purple cabbage
1 c. raw kale, stemmed and sliced coarsely
1 T. my Sofrito sauce
Dash each salt and pepper
DIRECTIONS: Heat the olive oil in a skillet or wok over high heat. Add the onion and saute until it is softened and just beginning to caramelize. Add the cabbage and kale and stir-fry just until the cabbage is softening, as you don’t really want to lose all of the crunchiness or the pretty color. The kale should be cooked adequately by the time cabbage is done just right. Stir in the Sofrito and sprinkle on the salt and pepper. Remove from heat. I served mine with my Montreal Baked Chicken and they were delicious together!
NUTRITIONAL INFO: Makes 4 servings, each contains:
7.6 g fat
5.1 g carbs, 1.32 g fiber, 4.78 g NET CARBS
1.3 g protein
21% RDA Vitamin A, 10% B6, 56% C, 7% E, 7% copper, 13% manganese