EatUP: Spiced Cabbage

Perhaps you've had the pleasure of indulging in a pungent & flavorful plate of cabbage. If you're like me, your Grandmother made it in a big pot peppered with hunks of smoked meat. By the time the cabbage hit the plate, it was almost translucent & swimming in a sea of butter. Over the years, her recipe has evolved; nixing the meat & swapping the butter for EVOO. Our arteries thank us. This lighter version includes ground pimento & ginger...for your digestive comfort.

What You'll Need:
one small head of savoy cabbage thinly shredded
one small head of red cabbage thinly shredded
two small shallots sliced into thin discs
oregano
ground pimento (all spice)
yellow curry powder
red pepper flakes
sea salt
2 tablespoons fresh pressed ginger
3 tablespoons coconut, palm or toasted sesame oil

garlic press
stainless steel or earthenware pot

Preparation:
heat the oil on a medium setting
toss in pressed ginger & sliced shallots
let the shallots sweat for about 1 minute
toss in shredded cabbage a handful at a time, stirring constantly
add a healthy pinch each of oregano, all spice, yellow curry powder, red pepper flakes, & sea salt
let the cabbage cook for about 5 minutes, stirring frequently until crisp tender
taste & adjust spice accordingly (start with more oregano & all spice)


Possible Raw Variation?
I believe this would taste great although I've never prepared it this way: Perhaps a third less cabbage, swapping in julienned green apple & radish...swapping the shallots for a sweeter variety of onion, the sesame oil for a couple splashes of unfiltered apple cider vinegar & the sea salt for celery seed. allspice & red pepper flakes to taste...mustard powder, raw cane juice or honey to taste? Just a thought.

happy eating/living