Turkey Tracks: December 31, 2016
Improv Sautéed Cabbage
I hardly ever use recipes any more.
I collect the good clean food found in one of our co-ops or that comes from my summer CSA or garden and just…cook it.
The other day I had one small cabbage, the size of a large softball, left from the summer CSA, Hope’s Edge. Cabbage keeps really well in a produce drawer. I don’t wrap it.
I had some leftover meatloaf, and it was lunchtime, and I was hungry.
So I put the meatloaf into the oven to warm–takes only about 15 minutes–and started sautéing the cabbage in some of my Wilderness Family Naturals centrifuge extracted, unheated coconut oil. (I order this coconut oil by the case and am always willing to see a jar to someone at cost as it is much cheaper to bulk order.)
I added a hunk of raw butter for added flavor and browning and good fat, some chopped shallots, some Penzey’s spices, local sea salt, and pepper. Penzey’s spices are highly rated by the Weston A. Price Foundation.
It’s looking good!
And it was…
The meatloaf got a little brown on top as someone stopped by to give me something. This one had added grated carrots and a handful of the greens I dried and whirred into tiny green flakes in the food processor last summer. (A recipe for meatloaf is elsewhere on this blog.)
But this lunch was delicious, nourishing, and filling.