Glucosinolates are a class of compounds that work by releasing two anticancer compounds, isothiocyanates and indoles. These are the active compounds that prevent the activation of carcinogenic substances and are of critical importance in fighting the spread of disease.
Cabbage is a good source of Vitamin C, Vitamin K, Thiamin, Calcium, Iron, Magnesium, Phosphorus and Potassium, as well as being an excellent source of dietary fiber.
It is an extremely versatile vegetable. It can be steamed, boiled, eaten raw in salads, sauteed, braised, roasted, stuffed, and stir-fried! Once well cooked its texture becomes buttery.
This Stir-Fry recipe is nutritious, quick and delicious. Make sure you have 1 cup of cooked brown Basmati rice on hand if you like, or make some while you create this dish. Otherwise it can be eaten alone with no carb.
Savoy Cabbage Stir Fry
Prep time: 7 minutes
Serves 2 – 3
- 1 tsp. Sesame Oil
- 2 tsp. e.v. organic Olive Oil
- 1 -inch piece of fresh organic Ginger, minced or grated
- 2 med. Garlic cloves, minced
- 1/2 head of organic Savoy Cabbage, rinsed and finely chopped or shredded
- 1 c. thinly sliced greens, like Dandelion or Swiss Chard (opt.)
- 2 organic Green Onions, cut into 1/2″ slices at a diagonal
- 1/4 c. chopped organic Parsley
- 1 1/2 Tbs. Bragg’s Aminos or Coconut Aminos
- 1 tsp. Rice Vinegar
- 1/4 c. Cashew halves
- 1/2 tsp. Sesame seeds
- Dash of Red Pepper flakes, opt.
Place oils in a large saute pan over medium heat. After 15 seconds, add the ginger and garlic. Stir for 30 seconds. Oil should not be sizzling hot.
Add vegetables and stir for 30 seconds. Then add Aminos, vinegar, nuts and sesame seeds, and stir until cabbage is wilted but not soggy.
~ Bon Apetit! ♥