At the moment I am a huge fan of super fast food on the table. Baby Zand and I used to have a great evening routine, where we would stand together in the kitchen and make dinner. She would help me chop, and stir, and taste, and it would be quality time spent together that resulted in a delicious dinner on the table about 30 minutes later. Right now I don't have much time for pretty meals, because I need to whip up food mostly with one hand while holding Baby Zand. So... this red cabbage has been on our menu pretty much every week since the accident.
You can use any kind of cabbage or leafy green for this recipe. It goes well with brown rice or quinoa, like this cilantro lime quinoa.
Preparation time: 20 minutes
Makes: 4 servings
1/2 white onion, finely chopped
1 Tbsp virgin coconut oil or extra virgin olive oil
one head of red cabbage (or cabbage of your choice)
1/4 cup raisins
sea salt and freshly ground black pepper
Heat a big pan over medium heat. Add the onion and oil, and stir occasionally for 5 minutes until browned.
In the meantime, half the cabbage head, and cut out the big trunk in the middle. Then place the cut side down on the chopping board (so you have like a half ball lying in front of you), and thinly slice the cabbage.
Add the cabbage to the pan, together with the raisins and 1/2 cup of water. Cover with a lid, and let cook for 10 minutes to soften the cabbage to the point where it still has some crunch to it. If you want it softer, cook it longer.
Season with salt and pepper and serve.
Leftovers keep well in the fridge, and can even be eaten cold in lunchboxes.