Much of the success of the cabbage was due to stumbling upon the perfect vegetable stock. After reading label after label in the market, the Aneto Natural Vegetable Stock carton listed ingredients I would have bought for homemade. While the taste is clean and fresh, the creamy texture is more appealing than any of the watery vegetable stocks I have made at home. Well worth a search at your local markets (I found it at Mollie Stone’s), or order it online here.
My Paleo Marin Rating: 5 Persimmons
4 sweet potatoes, scrubbed with a brush and pricked on top with a fork (about 3-4 times for each potato)
1/2 cup water
2 tablespoons coconut oil
2-4 cloves garlic, minced
|Image from Amazon|
1 medium sized head red cabbage, shredded
1/2 teaspoon sea salt
1 cup Aneto Vegetable Broth
Garnish: Flat Leaf Parsley
Preheat oven to 400 degrees F.
1. Place the sweet potatoes and water in a baking dish. Put in a preheated oven, and bake until a fork goes smoothly in the center of the potatoes, about 45-60 minutes.
2. In a dutch oven or large pot, heat the coconut oil over medium high heat. Sauté the garlic and onion until cooked through, about 3-5 minutes. Add the shredded cabbage and cook down a bit over medium heat, about 2 minutes. Add the 1/2 lemon, sea salt, and vegetable broth. Cover and cook over low heat for about 20 minutes. Check doneness for personal preference.
3. Cut a slit down the center of the sweet potatoes, and lightly mash down the insides. Stuff the pockets with the cooked cabbage until overflowing.
Serve while hot with chopped parsley.
#paleo #cabbage #sweetpotato #vegetables #vegan #sidedish #aneto #spanish #yam #medicalmedium #lifechangingfoods
Recipe adapted from The Medical Medium Life Changing Foods book here.
My Paleo Marin Rating 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.