Sunday, February 10, 2013

Red Cabbage and Kale Stir Fry

When it snows outside, salads lose their appeal. We want comfort foods. Instead of reaching for SAD standbys (SAD = Standard American Diet - Oh yes, the consequences of this diet are very sad!), go for hearty winter veggies. Veggie stir fry is very warming yet it fills the necessary quota of fiber and minerals, and the intense colors point to a healthy dose of flavonoids.

  • 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

1 comment:

  1. This dish is really great. Actually, my mother cooked this for me when I visited her and after I tasted this dish, I would like to learn how to cook this stir fry. I'm sure this blog will help me a lot to cook this delicious recipe. Anyway, thank you for sharing your recipe.

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