Phew, what a week besides yummy pan fried cabbage and pumpkin brownies. So glad it is over! Between trying to regain normal self after a week in an all-inclusive resort without kids, my mom leaving and a painful period, do I need to tell you that I was having a glass of wine every night?! I came to a conclusion that I am better off never pausing and tasting a life without a wallet and with a bunch of servants. As much as heavenly a week in Mexico was, as equally hellish a week after in Canada has felt.
I swear everyone who could, got a chunk of my money this week. A free game to Canucks ended up costing golden parking and food. School forms with fees for field trips, pizza days, pictures and music recorders didn’t seem to end. I ruined half of Kyle’s hockey equipment and Adam’s lunch bag in a hot water wash. Overpaid for boots and airport parking. Broke a plate. And I even managed to grab a wrong bag of 30% off buns – I ended up with buns but not a discount. How?!
The only good news are that I haven’t gained weight, we do not live in Florida and are all well. Piles of never ending laundry, ironing and chores are all part of a normal happy life. Living a North American dream, right?! Amen.
I am super duper happy to be back in my kitchen creating. Though I do miss all-inclusive with all my heart. However, I know by the end of week 2 I would be sick of a restaurant food. Even that Iate healthy food. As soon as I got home I cleaned out my fridge by making a lentil soup, wiped it and did MY grocery shopping. I love my mom but I don’t eat or cook like my mom.
As soon as we got home, I realized that majority of people do not eat like us. No, I’m not talking about people I met in Mexico. Let’s start with my own family. Kyle and Adam quickly gave me a rundown of what grandma has been feeding them. I just smiled. I mean it is sad but I knew it would be this way. When I got home fridge was full of meatballs and cheese, and pantry stocked with Quaker granola bars. Ew. Considering I did the grocery shopping for mom. But that is my mom. Kids also told me they ate about 2 boxes of ice cream and bacon every morning.
Yeah…Well, time to eat pan fried cabbage with apples, kids. Mom is back!
Cabbage is a cruciferous vegetable meaning it has cancer fighting properties. This week was a week of signs to get back to normal clean eating of mine. I came across 2 stories of stage 4 cancer survivors and both patients have healed with plant-based diet. First story is of a Canadian mountie (his wife has lost 130 lbs along his diet) and second one is a blog, Chris Beat Cancer, which was kindly provided to me by one of my readers, Sue. Fantastic reads with more info how Run for the Cure is full of BS. Yep, agreed!
So, I made this pan fried cabbage twice. Pictures are from the first try so your end result might be less red because first time around I added too much tomato paste and even orange juice. Was too sweet. Another reminder for me that all recipes need to be tested at least twice and not to try to test 3 recipes at a time.
This pan fried cabbage recipe makes an easy dinner after work. Top with cashews or any other nuts and dried cranberries, and you have a full meal. May I suggest an organic sprouted toast to make this stir fried cabbage a true full dinner?! It is OK to eat good bread once in a while, yes.
It is apple season now so I used apples from my backyard to sweeten the cabbage. Yes, wormed apples. Perfect for chopping and cooking. How long to cook cabbage for? I like to do it for 30 minutes so cabbage is more tender. If you like very crispy cabbage then cook for 20 minutes. I mean what do I know since all potatoes in Mexico were undercooked. Go figure.
I mean I could call this recipe a braised cabbage but I won’t because I think braising takes longer. It is low and slow process.
I am working on other recipes for us like pumpkin brownies, dairy free yogurt and Thai wraps. Stay tuned. And Happy Thanksgiving to all my Canadian readers! I am not sure I will cook an entire turkey because money but pumpkin pie and brownies with organic ice cream are surely on the menu. I might just do some small turkey roast since it is just 4 of us and I don’t want to spend $70 on a free-range turkey.
Have a great weekend!
- 8 cups green cabbage (1/2 small head), thinly shredded
- 3 small apples (2 cups), cored & chopped
- 1 inch ginger, grated
- 1 small garlic clove, grated
- 2 tbsp coconut oil
- 1 1/2 cups vegetable broth, low sodium
- 3 oz tomato paste (1/2 small can)
- 1 tbsp Dijon mustard
- 1/2 tsp himalayan pink salt
- Ground black pepper, to taste
- 4 tbsp cashews, chopped
- 2 tbsp dried cranberries
- 2 tbsp parsley, finely chopped
- Preheat large deep skillet or wide dutch oven on medium heat and swirl coconut oil to coat. Add ginger and garlic; cook for 30 seconds, stirring frequently.
- Add apples, place cabbage on top and cover. Cook for 5 minutes.
- In the meanwhile, in a small bowl whisk vegetable broth, tomato paste, Dijon mustard, salt and pepper. Pour over cabbage and stir well. Cover, reduce heat to the lowest and cook for 30 minutes.
- Serve hot. Top with cashews, cranberries and parsley.
Servings Per Recipe: 6
Amount Per Serving = 1 cup:
Total Fat: 7.8 g
Cholesterol: 0.0 mg
Sodium: 388.0 mg
Total Carbs: 18.8 g
Dietary Fiber: 4.7 g
Protein: 3.3 g
WW Points+: 4