Braised Curry Cabbage

On March 20, 2016, in Recipes, by Chris Baccus
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I mostly write and share main dishes from my kitchen, but today I spent a few minutes in the morning braising cabbage to enjoy throughout the week.

Braised cabbage is a wonderful dish that makes a great side to enjoy with many styles of cooking. This particular dish has a Southeast Asian vibe with garlic, ginger and curry powder bringing it to life.

The best part is this dish takes about 5 minutes of preparation and only 15 minutes of cooking.

Braised Curry Cabbage
Serves 4

1 whole cabbage, cut into large bite-sized pieces
1/2 onion, half moon thin slices
1 tablespoon coconut oil (or olive oil)
2 garlic cloves, diced
1 teaspoon chopped ginger
1/2 teaspoon curry powder
1/4 teaspoon salt
1 cup water

Heat the coconut oil in a stockpot over medium-high heat. Add the sliced onions and salt.  Cook for about 3-5 minutes until browned. Move the onions to a dish to set aside.

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Add the garlic, ginger and curry powder to the pot and let it cook for about 1 minute scraping up and bits from the cooked onions.  Add the chopped cabbage and stir, letting the cabbage cook for about 2 minutes.  Return the onions to the stockpot and then add 1 cup of water. Cover and let the mixture come to a boil. Reduce heat to a simmer and cook covered for 10 minutes.

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When finished, remove from heat and serve or place in a storage container to enjoy later. It can be enjoyed reheated or cold.

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Kale, Apple and Pine Nut Salad with Maple Vinaigrette

On August 7, 2015, in Recipes, by Chris Baccus
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We are on vacation in Michigan enjoying not going out for every meal, so I’ve been making quick, easy vegetarian dishes that help us enjoy vacation even more.  Eating good, healthy food helps too.  This salad is a great example of something easy to make with just a few ingredients.

This morning was the Northport Farmer’s Market where I found some great purple kale for this salad and the bread too!

Kale, Apple and Pine Nut Salad with Maple Vinaigrette 
Serves 4

1 bunch purple kale
1 apple, diced into small cubes
1/2 red onion, diced into small cubes
1/4 cup pine nuts
1 tsp sugar
1 tablespoon olive oil

For Dressing
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 tablespoon dijon mustard
1 tablespoon maple syrup
salt & pepper to taste

Chop kale into thin strips and place in bowl along with the diced apple and red onion. Meanwhile heat a saute pan on medium heat with the olive oil in the pan. Add the pine nuts and sugar and let it cook for a couple minutes just before they begin to brown. Remove from heat and add to bowl with kale.

To make the dressing combine the balsamic vinegar, dijon mustard, and maple syrup in a bowl and add the olive oil a couple tablespoons at a time whisking each time to combine.  Continue until all olive oil is added and then season with salt and pepper. Taste to make sure you are good with the mix. If too acidic, add some more olive oil.

Pour the dressing over the kale salad and mix to coat.  Serve with some fresh bread.

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