November 23, 2017

I don’t want my habit of eating salad for one meal in a day to go away in the winter. That’s why I turned things around a bit and cooked the cabbage. That way, salad has more flavor and makes you a bit warmer 🙂 Of course you can combine anything you want with cabbage. Red below what was on my salad plate.


For 2 people; 20 minutes; Very easy


Ingredients

350 g cabbage; thinly sliced
1 tablespoon of olive oil
Fistful of spinach
12 beetroot; cubed
Few almonds; chopped
12 apple; sliced

If you want: To soothe my soul I crumble some crackers on my salads or roast cubes of bread
(What was hiding in the dressing in written below.)

Instructions

  1. In a pan heat the olive oil and add the cabbage. Sauté it on a high temperature for about 2 minutes, add pinch of salt and sauté and mix it for around 4 minutes more.
  2. Put the cabbage in the salad bowl together with other ingredients and mix well with the dressing.

Wise-ass corner

In my dressing were: balsamin vinagre, olive oil, soy sauce and mustard. 

If you like cumin, add a 14 of teaspoon to the cabbage. 

Baby, this one is a keeper

On my mission to reduce food waste, I used some over-ripped bananas that were laying around and made this scrumptious & good for ya belly Banana Bread