Simple and lovely red cabbage—it's one of my all time favorite vegetables and a regular guest at our table. It's shelf life pre and post cooking is stupendous, which is helpful for those times when I forget what's in my fridge... Full of rich vitamins and a sweet crisp flavor, I prefer to sauté it for best assimilation and digestion.
I have to give credit for this obsession to my dear best friend, an incredible holistic chef. When cooking with her a few years ago, she shared a few pointers that refined my approach to this dish and gave it that extra something I can now not live without. Mainly, you can never have enough salt!
The recipe below was hard for me to quantify because I am not a measurer... I'm a feeler. For all my dear direction readers, I did my best to calculate for a 1/2 cabbage serving, but cabbages vary in size and flavor. No piece of nature is identical, so some alterations and play may be needed. If you get uncertain about portions, taste test. Feel free to add and subtract. It'll be a good exercise of releasing control and learning to trust or build your instincts. You got this! :)
+ 1/2 Medium Organic Red Cabbage
+ 1/4 cup Raw Unfiltered Organic Apple Cider Vinegar
+ 3/4 cup Organic, Virgin, Unrefined Coconut Oil, if possible find a fair trade brand
+ 1-3 tbsp Chunky Celtic Sea Salt, if you prefer fine ground use less
Place a large french oven or a deep sauté pan on your range at low heat. Add the coconut oil and let it slowly melt. Peel the 2 top leaves off the cabbage. Holding the cabbage steady, chop in half with a large knife. Set one half aside. If you'd like to remove the white stem, see the optional* instructions below. Place cabbage face down and, starting on one side, begin slicing thinly, steadily moving through the cabbage. Once you've moved through the entire cabbage, rotate your cutting board and take one long cut down the middle to shorten the cabbage pieces. Gently scrap all the cabbage into your warmed pan. Add the apple cider vinegar and salt. Stir and mix all the ingredients together so that the cabbage is well coated. Turn up the heat to medium high and place lid. Stir occasionally, checking on tenderness of cabbage each time. Once cabbage has a nice soft feel and taste, you can remove from heat and serve. This cabbage stores beautifully in the fridge and can easily be reheated. For this reason, it's a staple in our kitchen. If you're wondering what pairs well with this beautiful cooked cabbage, check out my quick suggestion below.
*Optional: Placing the cabbage half face up, cut through the entire cabbage at an angle along the outer line of the white stem. Turn the half, with the stem, on its side and cut on an angle again, following the outer line of the white stem. You should have two chunks of cabbage left. You can follow the rest of the instructions from here.
I have many ways in which I utilize cooked cabbage. I can eat it cold or warm, but prefer to heat it up. It brings out all the lovely flavors. One of my favorites is on top of fresh greens paired with a soft cheese and crème fraîche.
For my friends that are unfamiliar with crème fraîche, it's a style of sour cream that is thicker, less sour, and has a higher fat content. It can often be labeled as "european style sour cream" here in the states. If you look at the ingredients, you'll notice it varies from the typical American sour cream. It's a very nourishing food and one I partake in about once a day. Yes, once a day. It's that good and that important. If you're interested, let me know and I can do a separate post on the nourishing benefits of crème fraîche.
Sautéed Red Cabbage, Brie & Chicken Arugula Salad
+ Fresh Organic Arugula
+ Sautéed Red Cabbage
+ Imported French Brie, avoid brie from America unless it's from pastured Jersey cows, like Claravale Farm
+ Roasted or Lightly Grilled Pastured Chicken
+ 1 Heaping Scoop of Crème Fraîche
+ Sprinkle of Chunky Celtic Sea Salt
+ Organic Extra Virgin Cold-Pressed Olive Oil, optional
Place handful of fresh arugula in a bowl and top with cabbage. Slice brie from wheel. If preferred, you can remove the rind. Chop up or shred chicken. Add both to the bowl. Top with crème fraîche, sea salt, and if you want a drizzle of olive oil. Mix gently and enjoy!
À votre santé!