RED CABBAGE

20170809_132017

May I present you the recipe for red cabbage. Yes, cabbage.
Because healthy plant-based eating (at least mine) is not all about pralines, smoothies, cookies and puddings.
Transforming food into pieces of edible art is a lot of fun, but please always remember:
the beauty of healthy food is not within the way it looks but within its beneficial influence on our bodies & minds!
Don’t get upset if your food is not as pretty as some creation you saw online, I guarantee it won’t make any difference after you start eating it 🙂
So today I’m sharing a recipe for this slightly adjusted traditional Polish dish. The original version features raisins, I prefer to use dates instead.

Ingredients:

  • 1 medium red cabbage
  • 1 handful dates
  • a splash of lemon juice or apple cider vinegar
  • seasoning: black pepper, cumin, himalayan salt, cayenne pepper

Chop red cabbage into small pieces. Place in a pot with small amount of water. Cook on small heat, under cover, for around 30 minutes, stirring from time to time.
Cut dates into halves and stir them in. Season the cabbage (go easy on salt and cayenne pepper 😉 ). After 10 minutes add a splash of lemon juice. Cook until tender.

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CZERWONA KAPUSTA

Składniki

  • 1 średnia czerwona kapusta
  • 1 garść daktyli
  • odrobina soku z cytryny lub octu jabłkowego
  • przyprawy: czarny pieprz, kminek, sól himalajska, pieprz cayenne

Pokrój kapustę na małe kawałki. Umieść w garnku z małą ilością wody. Gotuj na małym ogniu, pod przykryciem, przez około 30 minut, mieszając od czasu do czasu.
Przepołów daktyle i wrzuć je do garnka. Przypraw kapustę (ostrożnie z solą i pieprzem cayenne 😉 ). Po 10 minutach dodaj sok z cytryny. Gotuj aż do miękkości.

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