Cabbage and Info
Monday night we had our nutrition talk, and we conveyed a lot of general information in a short of amount of time. I was thinking that you might want more specifics. I’m not an expert, but I’ve been working on clean eating for almost three years now. I know where to get stuff. I order certain things to eat when I go out. I have a lot of meal ideas because I’m always cooking. With that, I’m always trolling websites, and I have several I would recommend. I am happy to share this info with you.
For instance, yesterday Caroline texted me and asked me whether she could get blanched almond flour at Kanawha City Kroger. I can say unequivocally that I’m fully qualified to direct you to the appropriate aisle at Kroger (Kanawha City, Ashton Place and maybe South Charleston). I really don’t mind. If you have a specific question about anything (CrossFit food related that is), post a comment. If you want, I’ll email you with my cell number so you can text me from Kroger too. If I don’t know the answer to one of your probing questions, I’ll find someone who does. I promise.
Here’s a little recipe for you. Cabbage, even organic cabbage, is inexpensive and a little goes a long way. I have a memory of loving buttered cabbage and noodles at my grandparents’ house when I was a girl. I wanted to recreate that without the noodles. Nom Nom Paleohelped me out. Thanks!
Stovetop Braised Cabbage
½ head green cabbage, sliced into noodle-ish strips
½ yellow onion, sliced
2 T pastured butter or ghee
2 carrots, julienned
Splash of cider vinegar
Celtic sea salt
Freshly ground black pepper
Melt the butter in a dutch oven. Add the onions and sauté until translucent. Then toss in the carrots and sauté a few minutes more.
Add the cabbage and about 1/8 C chicken broth. Cover the pan and cook for about 5 minutes or until the cabbage softens. Season to taste with salt, pepper and a splash of cider vinegar. I also added some more butter at the end because I wanted it more buttery, duh!
I know my carrots aren't julienned, technically, but they were thin enough.
Recipe adapted from Nom Nom Paleo.