Tuesday is food co-op day and we love that day! Little Buddy and I excitedly get to pick up our bin of fresh, organic fruits and veggies. As summer approaches we are finally starting to get some really exciting foods in our bin and cabbage is one of them.
We make Brussels sprouts a lot around here too, and I have a go-to recipe my sister passed along. This recipe is awesome made with sprouts. I love the bitter, sour, salty and nutty taste combination. I thought it might work just as well for cabbage and it did. We love it so much I wanted to share it with you.
Now, bare with me, as I don't use many recipes while cooking and I often tend to throw ingredients together at random and pray it turns out edible. I've altered the recipe to our liking so here you go!
1/2 head of shredded cabbage
1-2 T. coconut oil
1/2 c. pecans
Juice from one lemon
3 T. freshly shredded Parmesan cheese
S & P to taste
Saute cabbage and pecans in coconut oil. Add lemon juice, salt, and pepper and cook until just still slightly crunchy. Turn off heat and add cheese and cover until melted. Serve warm. Enjoy!
(Oh, and hey, if you are nursing a wee one, go ahead and skip the cabbage for a while. It can make for some pretty bad gas!)
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