This recipe comes from Laura Ricci
A few words from Laura: This yummy vegetable dish comes together in under 15 minutes and acts as a great side to meat, eggs, tempeh or legumes. It combines red cabbage and kale, two powerful cruciferous vegetables that help the liver’s ability to detox. The vivid colours of these veggies make them full of potent antioxidants, plus the contrasting red and green look beautiful together! This recipe was inspired by a fusion of different cultural tastes. This past winter, I discovered the deliciousness of cabbage, and now I can’t get enough! Here, it is mixed with vinegar, which brings to mind Eastern European influences, while the addition of turmeric and ginger are taken more from my favourite Indian traditions. And the best part is: All of the produce for this recipe can be grown right here in Ontario!
What you need: (serves 4)
4 cloves garlic, finely chopped
1 medium onion, sliced
1 tbsp fresh ginger, finely chopped
½ large red cabbage, cut in bite-sized slices
3 cups kale, chopped
1 tbsp coconut oil
1/3 cup apple cider vinegar
1-2 tsp turmeric
½ tsp chili flakes
Salt and pepper to taste
What to do:
- Melt the coconut oil on medium heat in a large wok or deep pan
- Add the garlic and let brown, stirring occasionally
- Add the onions and ginger and allow to soften, about 2 minutes, making sure to stir frequently
- Add the cabbage and apple cider vinegar and cover
- Let the cabbage cook for about 3 minutes covered, then add the kale and re-cover
- Add the turmeric, chili flakes, salt and pepper
- Cook for a further 5-7 minutes and serve
*Note: this dish is also great as leftovers, on its own, or mixed with fresh greens to make a colourful and delicious salad.
About Laura:
Hi! I’m Laura and I’m a student at the Institute of Holistic Nutrition in Toronto. Food, cooking and healthy living are my passions! Growing up, I always helped out in the kitchen and in my teens I started to take the lead and make some of my own creations for my family. My intuitive approach to cooking has always guided me to be creative and adventurous with my dishes (I find it hard to stick to a recipe!). After completing my studies at IHN, I hope to expand my gardening and homesteading skills in order to understand the whole food journey from field to fork, and finally to amazing health!
This post is part of the HH “Recipes We Love From People We Love” series, featuring recipes to make with local, seasonal produce