Friday, February 24, 2012

Beans & Cabbage on a Trip

Cooked navy beans and steamed cabbage. Combining these does not produce culinary delight - more like a bland mush, and maybe other issues later. But it's what I had to work with, and I was determined to make it delightful, or at least interesting. So in the skillet they went.

A cup of cooked cabbage
A half cup of beans

Then it got interesting, and here is the recipe. 

Add to cabbage and beans in a cast-iron skillet:

1 tsp. butter
1/2 tsp. whole caraway seed

Stir and sautee` briefly. Then add:

1/2 tsp. ground turmeric
1/4 tsp. ground coriander 
1 tsp. ground ginger
1/3 cup coconut milk (we keep So Delicious refrigerated on hand)
1/2 tsp onion powder
Dash of black pepper
Salt to taste

Cook on med-high, stirring occasionally until thick and bubbly.
Remove heat and stir in
1 tsp. coconut oil

 Serve piping hot, topped with additional coconut milk, butter, or coconut oil if desired.  

(This could also be made with fresh onion, sauteed from the beginning with the caraway seed, instead of adding onion powder later.)