I find myself drawn to vegetables sometimes by color. I think my body craves the diversity of nutrients and phytochemicals. In a search for a new and unusual red cabbage recipe, I found this one adapted from the Complete Tassajara Cookbook. It’s almost like a stir-fry but you don’t cook the cabbage all the way down, to keep it crispy and un-wilted. In keeping with yesterday’s kidney chi post, the cooking will warm the body.
It calls for toasted sunflower seeds and feta–tasty! I didn’t add the little bit if sugar it called for. The recipe also includes fresh rosemary which I didn’t feel like investing in at this time. If I still lived in Berkeley I could pick some from the yard bus alas none in my San Francisco Mission non-yard.
This recipe is super cheap, Trader Joe’s has a great deal on sunflower seeds and affordable feta. Although, I was able to get organic feta on sale for 3.99 at Rainbow Grocery.