Cabbage Recipe with Lemon-Garlic Cashew Dressing
- Prep time: 5 minutes
- Cook time: 40 minutes
- Total time: 45 minutes
- Serves: 4 people
- Skillet with lid
- Large knife
- Heat-resistant mixing bowl
- Serving platter
- Medium-sized pot
- 1 head pointed cabbage, outer leaves removed
- 1 tablespoon organic olive oil
- Himalayan salt or sea salt
- Black pepper
- ½ cup of unsalted, organic cashews
- Juice of ½ organic lemon
- 1 garlic clove chopped
- 10 parsley leaves
- 1 teaspoon Himalayan salt or or sea salt
- ¼ cup of water
- ¼ cup of unsalted, organic cashews
- Black pepper
- Bring a pot of water to a boil.
- Add ½ cup cashews to a heat-resistant mixing bowl. Pour boiling water over cashews and let soak for 30 minutes.
- Cut the cabbage into quarters lengthwise so that leaves remain attached to the core. Coat with a thin layer of organic olive oil, about a tablespoon.
- Preheat the skillet (or grill) on high heat for a minute or two.
- Place the cabbage wedges on the pan. Lightly and evenly, char each side of the cabbage.
- Season cabbage wedges with Himalayan crystal salt. Cover skillet with a lid and reduce heat to medium-low. Cook for another 8-10 minutes, or until tender.
- Drain the cashews and transfer to a blender. Add the organic lemon juice, chopped garlic, parsley, and salt. Blend mixture until thick. Slowly add water until you reach a consistency you like.
- Place the cooked cabbage on a serving platter and drizzle some dressing on top of each wedge. Sprinkle with the extra chopped cashews and ground black pepper.
Health Benefits of This Cabbage RecipeThis is a tasty, vegan-friendly recipe with nothing but healthy ingredients. Cabbage is a delicious, nutrient-rich, alkaline food that supports digestion.[1, 2] One-half cup of cabbage provides 45% of the daily recommended amount of vitamin C. Cashews are among the healthiest nuts and offer many essential vitamins and minerals.
- Acid-forming Foods and Alkaline or Base-forming Foods. N.p.: n.p., n.d. California Courts. Judicial Council of California. Web. 11 Apr. 2016.
- Scialla, Julia J., and Cheryl A.M. Anderson. “Dietary Acid Load: A Novel Nutritional Target in Chronic Kidney Disease?” Advances in chronic kidney disease 20.2 (2013): 141–149. PMC. Web. 12 Apr. 2016.
- "Cabbage, Fresh." (n.d.): n. pag. USDA.gov. United States Department of Agriculture, Nov. 2012. Web. 12 Apr. 2016.
†Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. Global Healing Center does not dispense medical advice, prescribe, or diagnose illness. The views and nutritional advice expressed by Global Healing Center are not intended to be a substitute for conventional medical service. If you have a severe medical condition or health concern, see your physician.