When my daughter started getting teeth, I began to explore meals that I could rotate throughout the month. I crowd-sourced ideas on Facebook from my friends. Many suggested curries.
By sifting through their suggestions, some recipes on-line, and my own leanings, I created a Ginger-Garlic Cabbage recipe that has become a staple in our home.
As some of you know, I am not *so* great at documenting measurements. However, this is a forgiving recipe…and one that you can adapt to suit your needs (and your pantry and fridge’s offerings).
Those are my favorite recipes, actually. More so, they are built on techniques and pairings rather than strict ingredients and measurements.
Ginger-Garlic Cabbage served with Mung Beans, Rice & Sweet Potatoes
Serves 3 people
In the morning, put the following in the pan to soak:
1/2 cup mung beans
1/2 cup short grain brown rice
2 1/2 cups of water
1 small sweet potato, peeled and cubed
When you are ready to prepare dinner (the ginger-garlic cabbage), set the timer for 35 min’s, bring your beans & rice to a boil and then turn down to simmer. Cover it and turn the timer on.
In a skillet or pan on medium heat add:
1 tbsp of coconut oil
1/2 onion, chopped
1 carrot, grated
1 beet, turnip, radish, or other root veggie grated
While this is sauteing and softening, add:
2 cloves of garlic, minced
A thumb’s length of ginger, finely grated
Then add (you’ll have to eyeball this):
Bone broth (add more if you want your dish soupier)
1/4 cup Full fat coconut milk (from the can)
A quarter of a cabbage, chopped
Cover and simmer until cabbage is soft.
Serve on top of mung beans & rice. I like to put a spoonful of ghee (clarified butter) on top of my mung beans & rice before putting the veg on top.
Add seeds or nuts on top if you like!