Ingredients 3 medium sweet potatoes, peeled and diced 2 tbsp oil 2 apples, cored and diced 1 cup dried cranberries 1 cup quinoa, uncooked 2 cups apple cider 1 tbsp...
Ingredients 8 new potatoes, skin on 2 celeriac, cleaned and peeled 4 tbsp butter ½ cup cream Salt and pepper to taste Instructions Cube both the potatoes and celeriac, making...
Maple Garlic Butter Carrots INGREDIENTS 1.5 Kg carrots washed and peeled (or unpeeled) 1/2 cup butter 4.5 tablespoons maple syrup 6 garlic cloves minced 1/2 teaspoon salt Cracked black pepper...
Sweet Swiss Chard Smoothie 1/2 cup Orange Juice 1/2 cup Almond or Oat milk 1 cup firmly packed chard leaves 1 medium-sized frozen sliced banana 1 teaspoon minced fresh ginger, ...
Simple Sautéed Cabbage
1 head cabbage
1 onion, thinly sliced
2 cloves garlic, minced
1 tsp dill
2 tbsp olive oil
Salt and pepper to taste
Cut the cabbage into quarters. Cut out and discard the core. Slice cabbage thinly and separate the slices into shreds.
Heat the olive oil in a large pan with tall sides over medium-high heat. Add the onion and garlic and saute for about a minute, until fragrant.
Add the sliced cabbage and season with salt and pepper to taste. (If you can't fit all the cabbage into the pan at once, add it in batches and let it wilt down a bit before adding more.) Saute for 10-15 minutes, until cabbage is caramelized. Use tongs to stir the cabbage every 1-2 minutes during sauteing, but not constantly, as constant stirring will prevent browning.
In the last 5 minutes of cooking, add in the dill and mix well.
