We start our garden the Saturday after St. Patrick’s day, weather permitting, of course. There is usually cold weather and rain most of the month, but usually a week or two of warm dry days come along to allow tilling and planting. We take advantage of those rare spring days to plant broccoli, cabbage, onions, and potatoes.
The abundance of cabbage and broccoli this year make for some tasty dishes in the kitchen starting in late May! There is nothing more satisfying to my palate than picking my own home-grown vegetables and coming up with recipes. I hope this Savory Cabbage Cashew & Broccoli Sauté will become one of your favorite summertime dishes as it has in our home.
Cabbage Benefits
Do you notice something about the head of cabbage in this picture? It has some well eaten leaves from a voracious cabbage worm, however the head grew healthy and strong. We use organic compost to fertilize the soil and we do not spray any pesticides on our plants. So, we expect a few eaten leaves and watch God do what He does best, water it and make it grow.
His supply of nutrients for us never runs out if we just partake of what He provides in the garden. The amazing benefits of cabbage begin with it’s rich supply of macronutrients and cancer fighting compounds. It is helpful in digestion, fighting inflammation, and providing necessary minerals to help our joints function. The calcium, magnesium, and potassium in this healthy plant also provide nutrients necessary to stabilize heart and blood vessel function. You can read all about the benefits of cabbage at this Organic Facts site.
Giving Thanks
“Bless the Lord, O my soul! O Lord God, you are very great! You are clothed with splendor and majesty, covering yourself with light as with a garment, stretching out the heavens as a tent. From your lofty abode you water the mountains; the earth is satisfied with the fruit of your work. You cause the grass to grow for the livestock and plants for man to cultivate, that he may bring forth food from the earth and wine to gladden the heart of man, oil to make his face shine and bread to strengthen man’s heart.
Psalm 104 HCSB – Psalm 104 God the Creator – My soul, – Bible Gateway
Psalm 104: 1, 13-15
Savory Cabbage Cashew & Broccoli Sauté
Savory Cabbage Cashew & Broccoli Sauté
Ingredients
- 2 Cups Fresh Washed and Chopped Cabbage
- 2 Cups Fresh Washed and Chopped Broccoli
- 1 Small Onion
- 1 Teaspoon Fresh Grated Curcumin Root (optional–may use ginger)
- 1 Tbsp. Organic Coconut Aminos
- 1 Tbsp. Organic Extra Virgin Olive Oil
- 1 Tsp. Onion Powder
- 1 Tsp. Pepper
- 1 Tbsp. Fresh Chopped Oregano Leaves
- 2 Tbsp. Chopped Cashews
Instructions
- 1. Heat skillet to medium, no hotter. You can do this as you wash and chop vegetables.
- 2. Add the olive oil to your skillet with the onion and fresh curcumin root (or ginger) add the pepper here as well.
- 3. Add the Chopped Cabbage and Broccoli and stir frequently. I like mine cooked until just tender about 10 minutes. Season with onion powder.
- 4. Add the Coconut aminos and fresh chopped oregano.
- 5. Last, add the cashews! I like to also add sunflower seeds and pumpkin seeds for added protein and nutrients. This makes a wonderful light supper, with no heavy meat and it fills you up so you're not looking for snacks later in the evening. I hope you enjoy!
Nutrition
