- 1 TBSP olive oil
- 1 tsp dried thyme
- 1/2 medium red onion sliced lengthwise
- 1/4 head of red cabbage, shredded
- 3 leaves of kale, shredded
- salt to taste
- 1 TBSP balsamic vinegar
- zest form 1/2 lemon
- sprigs of fresh parsley
Heat olive oil in a shallow saucepan. Add onions, thyme and a dash of salt and stir fry 1-2 minutes. Add cabbage and stir fry 5 more minutes. Add kale and stir fry 2 minutes more or until it is bright green and the cabbage is slightly wilted. Turn off heat. Add balsamic vinegar and lemon zest. Mix well and serve while hot. Sprinkle with finely chopped parsley.
Serves 4. This is a perfect side dish for baked salmon.
Suitable for Paleo, macrobiotic, gluten-free, vegetarian, vegan diets and lent