This recipe has been written with BLE structure with meal planning.
| Each serving provides: cooked vegetables (your choice how many oz) |
Ingredients
(cooked, makes about 16 oz)
(partial veg) about 20 oz cabbage, shredded
(partial veg) about 5 oz onions
(free) 1 tsp curry* (omit or other seasoning of choice)
Instructions
- Shred or chop cabbage and onions.
- Add vegetables to a hot preheated pan. No oil is necessary. When the pan is hot, the cabbage and onions will sear. Leave for 2-3 minutes then cover with lid. (see photos below)
- Leave covered for about 5 to 7 minutes. Turn heat down to medium to medium low. Covering the pan will help to hold the heat, while allowing for steam to form which will help with cooking of the cabbage while it is roasting.
- After 5 to 7 minutes, remove the lid and check on how the cabbage is roasting. If nicely starting to caramelize give the cabbage a good stir then cover the pan. If not, return lid and let roast for another minutes or so.
- When cabbage is tender, remove from heat. To deglaze the pan, leave cover on for 5-6 minutes. Condensation will form and loosen the caramelization. Stir cabbage to mix in the caramelized flavor into the cabbage.
- Weigh the amount you want and serve with other vegetables, a grain and protein of choice.
- Keep leftovers in refrigerator and use with in 4 to 5 days.
These photos show the various stages.
