Sunday, December 14, 2014

Sauteed Red Cabbage

This may not be the prettiest dish, but it is delicious and nutritious!
Not too sweet, not to vinegary, perfect with a bratwurst! 

1 tablespoon bacon grease, lard, or coconut oil
1 medium onion, thinly sliced
1 clove garlic, minced
1/2 of a medium head red cabbage, cored and thinly sliced
1 large granny smith apple, peeled, cored and grated
2 medium carrots, peeled and grated
1/2 cup pureed kale (optional for nutrition)
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 teaspoon mustard seeds
2 tablespoons Braggs Apple Cider Vinegar
2 tablespoons coconut sugar

1. Saute the onion and garlic in the bacon fat for a couple of minutes until they start to turn transuscent.

2. Add the remaining ingredients and saute until all the vegetables are nice and tender, at least 10 minutes.

3. Makes 4-6 servings

This goes great with any kind of sausage or pork.
Freezes well.
I put raw, fresh kale in my food processor and puree with a tablespoon of water.  I keep this in the freezer in 1 cup batches to add to various dishes to boost nutrition.  It works great in this red cabbage dish but is totally optional.

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