CURRIED CABBAGE WITH WATERMELON RADISH AND QUINOA BREAD


Hi! Hello! I still exist. I'm in the last four weeks of my Master of Social Work program. I am hanging on by a thread. I feel like a shell of a person, but I'm gon make it! I recently had the chance to devout an ample amount of time to cooking. This is my first time cooking cabbage and I think I'm in love.

INGREDIENTS
  • Green cabbage
  • 1 medium size watermelon radish
  • 1 yellow onion
  • 2 beefsteak tomatoes
  • Purple kale
  • Pink Himalayan salt
  • Black pepper
  • Cayenne pepper
  • Cumin
  • Curry powder
  • Garlic powder
  • Parsley flakes
  • Oregano
  • Coconut oil

DIRECTIONS
  • For bread, follow this crust recipe and substitute almond flour with grounded quinoa
  • Chop onions, cabbage, watermelon radish, tomatoes, and kale
  • Add coconut oil to pot on medium heat
  • Toss in onions, seasoning with desired amount of pink Himalayan salt, black pepper, and garlic powder
  • Cover pot and let it simmer 10 minutes, tossing around
  • Add cabbage first and toss remaining veggies on top, stir, and add desired amount of cumin, curry powder, garlic powder, parsley flakes, and oregano; add a pinch of cayenne pepper
  • Stir, cover pot, and simmer for 30 minutes, occasionally mixing until veggies are soft and charred a bit

Enjoy!

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