Sunday, March 10, 2013

Sweet and Tangy Cabbage


1 head green cabbage, shredded
1 red onion shredded
1 yellow and one red apple, cut into ½ inch strips
1 tablespoon agave nectar
1 tablespoon organic sunflower oil
2 cups chopped carrots
½ cup organic unsalted raw peanuts nuts, crushed
1 cup edamame
Left over white drinking wine, as needed
Organic apple cider vinegar, as needed
*all vegetables were organic

My experience:

I added the shredded cabbage, onion, apple, and carrots to sunflower oil in 9 inch frying plan on medium heat. I mixed occasionally until cabbage began to wilt. I added agave nectar, vinegar and white wine as needed, never allowing more than a quarter inch water to simmer. I took off heat just as the carrots began to soften, the cabbage just past wilted, and added peanuts and seasonings, until it smelled good. I split this into 7 servings.

Plan for use week of 3/10/2013
This is so yummy, and low in calories that I plan on eating as a side with every meal. This sis yummy cold and warm, and will be a nice side with soup and a sandwich, or on its own. I will update with how I use throughout the week.  Also, my husband hasn’t tried it yet, I will let you know what he thinks.

No comments:

Post a Comment