Yeah, yeah, yeah. Everybody was obsessed with cabbage last week. But my love for cabbage has and continues to extend far beyond St. Patty’s Day. My family usually has several heads of the stuff sitting around on any given day (right now we have 5). We just chop it down, place it in a huge bowl, and eat it raw whenever we want something to munch on.
*Bonus “recipe” for you guys*: 6 cups raw and chopped green or purple/red cabbage + 1 tbsp olive oil + 1/2 tsp garlic powder + salt and pepper = my “popcorn” (Yup- popcorn. I eat this while watching movies all the time now).
And, evidently, it’s my comfort food now. This past week, I had an incredibly intensive all-essay midterm. And it took me 3 hours to complete due to my slow handwriting. Actually, scratch that. I didn’t complete it because it was too long. And it was the most frustrating thing because I knew all the answers and how to respond to scenarios- I just couldn’t write quick enough! I can’t even be mad at my professor because she was so nice and let me just verbally give her the remaining answers without any deduction. And she ended up being more upset then I was about taking so long (past the 3 hour class period).
So yeah, I came home completely embarrassed and tired and ready to eat my emotions with whatever my hands could reach, preferably something doused in chocolate.
Right as I walked through the door though, my dad called out that he had just chopped down a new head of cabbage if I wanted some.
Boy, did I. I made up my “popcorn” and ate the whole head.
Needless to say, I had no desire for any chocolate afterwards.
Anyway, since cabbage apparently got me through a tough spot recently, I thought I’d post my second favorite cabbage recipe (sorry, but my popcorn will always be first 😉 )
Spiced Cabbage, Broccoli, and Almond Stir-Fry (Paleo)
1 tbsp ghee
3 tbsp minced ginger
1 tbsp ground cumin
1 tsp turmeric
1/2 tsp cinnamon
1/2 head of cabbage, chopped
1/2 head of broccoli, chopped into small florets
salt and pepper
1/4 cup chicken, beef, or vegetable broth, divided
3 tbsp almonds
Heat ghee in a pan over low heat until melted and add in ginger, cumin, turmeric, and cinnamon. Stir together for 30 seconds and then add and mix in cabbage. Top with a lid, turn up the heat a little, and let cook for 8 minutes. Stir every so often and add in broth, 1 tbsp at a time, if spices are sticking to the pan. Add in salt, pepper, and broccoli and cook (again, with lid on) until broccoli reaches its desired tenderness (I cook it for 10 minutes). Add in almonds and cook for another 3 minutes before serving.