Cabbage is a wonderful side dish to add to any REAL FOOD meal. Each type of cabbage (red, green, and Savoy) is loaded with different cancer fighting qualities, which is why this recipe calls for all three types. When steamed or sauted, cabbage also has cholesterol-lowering benefits. By adding hijiki, a sea vegetable, minerals like iron, magnesium, selenium, and iodine are added to the mix. Sea vegetables are also beneficial in the fight against cancer and allow a woman's body release excess estrogen, helping against estrogen dominance. This means that cabbage can lower the risk of colon and estrogen-related cancer, such as breast cancer.
Cabbage is fast and easy to cook. It can take on any flavor so start experimenting with this nutrition packed vegetable... starting with this recipe!
- 1/2 Head of white cabbage, chopped in thin slices
- 1/2 Head of purple cabbage, chopped in thin slices
- 1/2 Medium onion, sliced half moons
- 1 Teaspoon hydrated hijiki seaweed (let is soak in warm water)
- 3 Small cloves of garlic, crushed
- 2 Tablespoons olive oil
- 1/2 Tablespoon chickpea soy-free miso paste, diluted in 1/4 cup of warm water
- 1 Teaspoon coconut aminos (soy sauce replacement)
- Pinch of sea salt and cayenne pepper (optional)
In a small bowl combine miso paste, water, coconut aminos, sea salt, cayenne pepper and crushed garlic. Heat your olive oil in a large cast iron skillet over medium heat. Add in onions and hijiki, cook until onions are clear. Add cabbage, stirring all together. Pour miso mixture evenly on top of cabbage and onions, mix together and cover with lid. Cook on medium-low heat for about 12 minutes until cabbage is soft.