Cabbage, the unglamorous, underappreciated cousin of uber-trendy kale, just doesn’t get enough props these days. It’s unfortunate, because not only is it quite affordable in comparison to other leafy green and cruciferous vegetables, but it is rich in dietary fiber, phytonutrients and, surprisingly, even omega-3 alpha-linolenic acid (ALA). Used extensively throughout history as both a food and a medicine, this sturdy vegetable has rightfully earned an appearance in every home kitchen.
This refreshing, light side dish is a perfect complement beside fish, poultry, and lamb. By only briefly cooking the vegetables, the majority of nutrients are retained, along with a little bit of crunch. The fresh herbs add invigorating zing, while the asparagus lends textural and visual contrast.
Ingredients
Serves 4–6
2 tablespoons butter
1 small onion, sliced
8 cups shredded green or savoy cabbage
1/2 pound asparagus spears, trimmed and cut into 2-inch lengths
1/4 cup fresh mint leaves, roughly chopped
2 tablespoons fresh dill
Salt and pepper to taste
Preparation
Heat butter in a large, shallow pan until foaming. Add onions and a pinch of salt. Cook onions until tender, about 5 minutes. Add cabbage and asparagus. Sauté for 2 minutes, then add salt and pepper to taste. The salt will draw out some moisture from the vegetables, allowing them to soften quicker without too much heat. Cook until vegetables are crisp-tender, about 2 minutes longer. Add chopped mint and dill. Toss to combine.
For nutrition information on butter, check out this article in the SRP Historical Archives.
AUTHOR’S NOTE
To choose your organically grown and fresh ingredients wisely, use the following criteria:
·chemical- and hormone-free meat
·wild-caught fish
·pastured-raised, organic eggs
·whole, unrefined grains
·virgin, unrefined, first-press organic oils
·whole-food, unrefined sweeteners
·pure, clean, spring water
·sea salt
·raw and/or cultured milk and cream products
