There was a good 6 month stretch where my daughter’s party trick was to say, right on cue “I love cabbaeeeeccchhh!” because she LOVES cabbage.  I however had to tweak recipes over and over so that I loved them too. This cabbage recipe is also another way to get amazingly rich bone broths into youngsters without requiring all that hand-eye coordination needed to eat soup.

Cabbage is another of those cruciferous vegetables that are so good for you. Good for detoxifying; and a excellent source of vitamins, minerals and fibre. There are many kinds of cabbages. For this recipe but I use good old reliable green cabbage, the same cabbage you might use in coleslaw.

It is not realistic for me to have every herb in my pantry at all times, and sometimes when I am overly lazy, I use Herbamare original blend.   Don’t buy the no-salt one, as it uses fake salt. Not my style.  If you don’t have Herbamare you can use some fresh parsley or thyme, or whichever dried herbs are your favourite.

Ingredients:

• 1 head green cabbage, shredded by hand
• 2 leeks, white parts only, save the green bits for veggie bag
• 1 bunch green onion
• 2 tbsp ghee
• ½ cup bone broth or stock
• 1 tbsp Herbamare – original blend

Prep veggies:

Peel outer layer of cabbage and discard.  Cut cabbage in half and remove the core. I save the core in my veggie bags that will end up in my broth recipe.  You can shred the cabbage as thick or as fine as you would like, just keep it consistent so it cooks in the same time.

Trim the rooted ends of leeks and discard. Then cut the white bits of the leeks and wash in water.  Leeks magically get dirt inside them when growing, its pretty amazing if you stop and think about it. But we don’t want grit in our dish, so wash in a salad spinner and separate the layers as best you can.  I then chop and wash the green ends, and again, save in a veggie bag for stock.

Green onions are prepared the opposite way as leeks. You want the green bits of the green onion, and I usually save the white parts for salads, or when in doubt…. veggie bag.

Cooking:

Heat the ghee over medium heat in a large skillet, add your leeks and mix to coat with ghee.

Then add cabbage and stir again.

Add the Herbamare and ½ cup broth of your choice.  In this recipe I used turkey.

Cover and simmer for 10-15 minutes depending on how crisp or cooked you prefer your cabbage.

If your pot runs dry, turn the heat down a touch and add a little more broth.  You don’t want a soupy mess, but you also don’t want to burn your cabbage.

Once cabbage reaches desired doneness add green onion, mix and serve.

 Serve as a side for any roasted bird.  You can put it in a salad, or serve beside poached eggs.