101cookbooks.com. Her version uses red cabbage (and her pictures are so much prettier than mine, I must say), but I only had green cabbage, so a suitable swap was made. I've really been in the mood for cooked cabbage lately, but instead of roasting it (which is my hands-down favorite way to eat this amazing cruciferous, cancer-fighting veggie), I decided to stove top it and throw in some yummy goodies along the way (kale, raisins, goat cheese- delish!).
The thing I love about this recipe is that you can make so many substitutions and/or additions, customizing it perfectly to your own palate. (Think feta for the goat cheese, craisins or figs for the raisins, broccoli for the kale, etc.) I'm all about recipes that I can alter in some way, adding a bit of Kelly-flare to the mix, truly making it my own.
Let me know if you change this recipe up, how it turns out and what you did! (Or alternatively, if you make it just the way I did, also let me know what you thought of it!) And most of all, enjoy your four servings of veggies in this one amazing dish.
Warm Cabbage and Kale Salad
2 tablespoons coconut oil
1/2 red onion
1 clove garlic
1/2 head green cabbage
3 kale leaves
1 tablespoon balsamic vinegar
1/4 cup raisins
2 oz. goat cheese
1 tablespoon fresh chopped rosemary
Heat coconut oil in a large saucepan over medium heat.
Chop onion and garlic and add to hot pan. Cook 3-5 minutes until onions are translucent, stirring frequently.
Chop cabbage and kale into bit size pieces and add to pan. Sprinkle with salt and pepper. Continue cooking another 3-5 minutes until cabbage is slightly wilted and kale is bright green.
Stir in remaining ingredients. Add lid to the pan and cook an additional 2-3 minutes until goat cheese is melted and raisins are plump. Give one final stir to the pan to evenly distribute the goat cheese.
Enjoy warm out of the pan or cold out of the fridge for the next day's lunch.