Celtic Cabbage Recipe

4 Servings 30 minutes, includes cooking time

This is very quick and, I’m not sure why, my guests
always rave about it. Cabbage is to FAB
nutritionally, so bring it on! The beer is optional,
but FAB.

Ingredients

1/8 C water
1 Tbsp tamari
1/2 C yellow onion, chopped
8 C cabbage
1/2 tsp caraway seeds
1/2 C stout or other dark beer, optional

Directions

In a small bowl, put the Celtic salt into the water and let sit.
Cut the cabbage in half and cut out the stem. Cut the cabbage into strips.
Heat a large skillet to medium heat and sear the cabbage. Keep turning the cabbage to keep it from burning. Add water a tablespoon at a time.
When cabbage is about 1/2 cooked, add rest of salt water, caraway seeds and beer. Stir into the cabbage.
Put a lid on the cabbage and cook until soft, not mushy. About 10 minutes.

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Marty Davey

Marty Davey, MS, RD, LDN has been assisting clients to lower their A1c, weight, cholesterol and find great meals to work with food allergies since 1995. Her motto is, "I'm not here to judge you, I'm here to help you." Marty became a dietitian after working through her own diet challenges. She is an experienced nutrition researcher working on studies with Marywood University, the Physicians Committee for Responsible Medicine and the University of South Carolina for almost 10 years. So, she brings cutting edge research to help you achieve your health goals. Marty has a background in comedy which makes her a sought after presenter. She uses this skill to breakdown complex nutrition concepts for audiences whether at a medical conference or a kitchen table. Marty also loves cooking new foods as well as being outside hiking, camping, and kayaking with her husband.