Posts tagged Cabbage
Sautéed Greens with Olives

Serves: 6

Time: 20 minutes


Ingredients:

  • 4 cloves garlic, thinly sliced

  • ¼ tsp crushed red pepper flakes, plus more

  • 10 cups torn mixed greens (such as kale, collards, cabbage, turnip greens, lettuce)

  • Kosher salt and freshly ground black pepper

  • ¼ cup black olives, pitted, halved

  • 2 Tbsp. (or more) fresh lemon juice




Directions:

  1. Heat oil in a large skillet over medium heat. Add garlic and cook, stirring often, until beginning to brown, about 2 minutes.

  2. Add red pepper flakes and cook, stirring, until fragrant, about 1 minute.

  3. Add greens a handful at a time, tossing until wilted between additions.

  4. Season with salt and pepper and cook until all greens are wilted and softened, about 3 minutes longer.

  5. Add olives and lemon juice and toss to combine; season with red pepper flakes and more lemon juice, if desired.

 

Based off a recipe from bonappettit.com

Asian Style Cabbage Wraps

Serves: 2-4 (8 total wraps)

Time: 1 hour


Ingredients:

12-14 Cabbage leaves

½ lb. ground meat (beef/turkey)

½ cup green onion, thinly slices

1 cup shredded carrots

1 Tbl olive oil, for brushing

For Sauce:

3 Tbl Coconut Oil

2 Tbl Sesame Oil

1/3 cup Cilantro, chopped

1 Garlic Clove , Minced

1” piece of ginger, peeled and grated


Directions


  1. In medium pan, begin to cook ground meat. While meat cooks, bring a large pot of water to boil and place cabbage leaves in water to tenderize, for about 5 minutes. Remove from pot and set aside on paper towel.

  2. Once meat is browned, pour into a mixing bowl. Add carrots and onions. Mix

  3. In a separate small bowl, whisk together sauce ingredients. Pour over vegetable and meat mixture. Stir to coat. Preheat oven to 350F.

  4. Line a 9x13 baking pan with 6 cabbage leaves.

  5. Place 1/3 cup filing in the center of cabbage leaves. Fold in the sides and roll up the bottom.

  6. Place in pan seam side-down. Brush cabbage with olive oil. Bake 35-40 minutes. Cabbage rolls should be lightly browned on top.

 

Recipe courtesy of paleohacks.com