Carrot Savoy Cabbage Stir Fry with Vinaigrette πŸ₯•πŸ₯¬

Savoy cabbage is a yummy member of the cruciferous vegetable family that is commonly eaten boiled in Germany with a creamy sauce. Since we cannot have heavy whipping cream, and I wasn’t so sure that coconut cream would be a delicious substitute…I have to give our friend a little twist and stir-fry it with carrot and fresh herbs! This makes the dish a bit more summery too 🌈

You can either enjoy this without dressing or serve it as a warm salad with a vinaigrette, similar to our grilled radicchio πŸ₯¬

If you want a little crunch, I recommend tossing on some sunflower or pumpkin seeds at the end!

I think ghee works best as a fat source, but any ancestral fat works well!

I chose to use a wok to make this, but a regular pan will do too!

To make you need (2-3 servings):

One medium Savoy cabbage πŸ₯¬

3 medium carrots πŸ₯•

Chives and parsley 🌿

Salt, pepper and nutmeg πŸ§‚

Ghee 🧈

Vinaigrette dressing (optional): 3 tablespoons of extra virgin olive oil, 1 tablespoon of vinegar, salt and pepper, herbs and optimally mustard πŸ₯—

Sunflower or pumpkin seeds (optional)

To make:

Begin by heating up the ghee in the wok or pan. Thinly slice the carrots and the Savoy cabbage. Place the carrots into the ghee and let them cook for a few minutes.

Then, add in the Savoy cabbage and let them cook together for a few minutes. Season with salt and pepper and the chopped herbs! Cook until the Savoy cabbage is slightly tender. I like mine a little crunchy but some prefer it more cooked through.

If you want to serve it with a vinaigrette, now is the time to make it. Combine 3 tablespoons of extra virgin olive oil with 1 tablespoon of vinegar (we like coconut vinegar), season with salt and pepper and chopped herbs. Optimally you can add a bit of your favorite mustard for additional flavor.

At the very end, add a handful of seeds or chopped almonds if you want some extra crunch and dress with the vinaigrette if you’d like πŸ˜‰

I used β€œGo Raw” Salad toppers in sea salt flavor which is a blend of sunflower and pumpkin seeds 😍

Serve with your favorite main course. I love it with garlic salmon, breaded Turkey cutlets, roast beef tenderloin, Chuck roast, or duck breast!

Leave a Reply