Cabbage Recipe #1: Classic Sautéed Cabbage
Cabbage is a cleanse champ, providing sulforaphane to help the body combat inflammation and kick oxidants to the curb.
Lauric, capric, caprylic, and stearic acid in the coconut oil kill bacteria and viruses and boost immunity; and cayenne pepper livens up the lymph to dial up the detox.
Quick and easy, this is a sublime side any time.
- 2 teaspoons coconut oil
- 1⁄2 medium red onion, sliced in thin half circles
- 1⁄4 teaspoon Celtic sea salt, plus more to taste
- 2 cups sliced green cabbage
- Pinch of cayenne pepper, plus more to taste
- 1⁄8 teaspoon freshly ground black pepper, to taste
In a skillet over medium-high heat melt the coconut oil, and sauté
the onion with 1⁄4 teaspoon of salt for 7 to 10 minutes until the onion is translucent and lightly browned.
Reduce the heat to medium, add the cabbage and cayenne pepper, and sauté for about 10 minutes until cooked through. Season with salt, pepper and cayenne, to taste. Serve out one portion of the cabbage, and transfer the remaining portion to a sealed container in the fridge.
Cabbage Recipe #2: Detox Cabbage Soup
A hearty detox soup made from cabbage, celery, and garlic to help satiate you while cleansing.
- 2 and 1/2 cups of good quality broth
- 3 stalks of celery, chopped
- 2 cloves of garlic, smashed
- fresh cilantro for garnish
- 1/2 tsp salt
- 1 tbsp coconut oil or ghee
- 1/2 of a small cabbage, sliced thinly
Melt fat of choice in a soup pot over medium high heat. Add cabbage, celery, and salt. Saute for 3-4 minutes, until veggie start to soften, stirring often. Add garlic and ginger and cook for another minute.
Add broth and chicken to pot and simmer until veggies are cooked to your liking.
Garnish with fresh cilantro and serve immediately. Store leftovers in an airtight glass container for up to 2 days.
Cabbage Recipe #3: Spicy Cabbage Detox Soup
Spice up your detox program with some spicy cabbage detoxifying soup!
- 8 tsp Better than Bouillon No Beef Flavor
- 2 carrots sliced in rounds
- 1/2 head green cabbage chopped
- 2 tbsp low sodium soy sauce or tamari
- 2 cloves garlic peeled and diced
- 1/2 inch ginger peeled and diced
- 2 stalks celery chopped
- 1/2 large yellow onion
- 8 cups water
- pepper to taste
- 1 jalapeño chopped
- 2 tbsp sriracha or to taste
- 1/2 cup chunky red salsa
Combine bouillon and water and stir until combined.
Add broth and all remaining ingredients to a large pot. Bring to a rolling boil then lower heat and simmer until veggies are cooked to your liking.