QUICKLY SAUTEED SAVOY CABBAGE AND CARROTS WITH GINGER AND PINE NUTS. SERVED WITH OR WITHOUT BALSAMIC VINEGAR

HOTMHOTMHOTM

SAVOY CABBAGE

Yesterday when I was supposed to do something very useful like those daily boring chores that unfortunately are part of my life (once upon a time I didn’t mind them much, now I do) or something like that I decided to do something very useful instead, I went back to bed flat on my back for one hour looking at the ceiling while I let my thought run wild, darting here and there just like they felt like. How good that made me feel. When I was younger and obviously wiser, I often spent my time in this way and it was good for my brain. Just like I have take out my dog to let it run free and poke around discovering interesting smells, I have to do the same with my thoughts, how am I supposed to get anywhere if I don’t let them roam the realms of my brain? We look after our bodies but do we look after our thought enough? What’s the use of a healthy and functioning body if we don’t don’t use the thinking parts of our brain I wonder.

Just to show how contradictory I am, here’s my first entry for this month’s HotM, Holiday Food. This month it’s Michelle of The Accidental Scientist who is holding it so start sending your entries to her now! We all need some heart healthy food to put on the table at Christmas and Thanksgiving if you celebrate that or both, after all I need my heart to work well even when I’m flat on my back thinking.
I love Savoy cabbage, it’s my favourite cabbage of them all. It’s great raw and the flavours it develops when you braise it for an hour or more are unbeatable. And it’s beautiful as well but I find it strangely difficult to photograph.

QUICKLY SAUTEED SAVOY CABBAGE AND CARROTS WITH GINGER AND PINE NUTS. SERVED WITH OR WITHOUT BALSAMIC VINEGAR

QUICKLY SAUTEED SAVOY CABBAGE AND CARROTS WITH GINGER AND PINE NUTS. SERVED WITH OR WITHOUT BALSAMIC VINEGAR

Savoy cabbage
Carrots
Pine nuts
Fresh ginger
Balsamic vinegar, optional
Salt
Extra-virgin olive oil

– Shred the Savoy cabbage finely. Peel the carrots and then incise long cuts length wise so that when you continue to peel you will end up with long and thin strips.
– Chop the ginger finely and heat it up in a skillet together with a little olive oil, throw in the cabbage and the carrot.
РSauté the vegetables quickly, just a couple of minutes as they are best when still a little crisp.
– Add salt and pine nuts. If you feel like it, add a dash of balsamic vinegar.

QUICKLY SAUTEED SAVOY CABBAGE AND CARROTS WITH GINGER AND PINE NUTS. SERVED WITH OR WITHOUT BALSAMIC VINEGAR

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