Plant Paradox Lemony Brussels Sprouts, Kale, and Onions with Cabbage “Steak”

(from greenfood’s recipe box)

Ingredients

  • 4 tablespoons avocado oil
  • One 1-inch-thick red cabbage slice
  • 1/4 teaspoon plus 1 pinch sea salt, preferably iodized
  • 1/2 red onion, thinly sliced
  • 1 cup brussels sprouts, thinly sliced
  • 1 1/2 cups chopped kale
  • 1 tablespoon freshly squeezed lemon juice
  • Extra-virgin olive oil (optional)

Directions

  1. Heat a skillet over high heat. When it is hot, add 1 tablespoon of the avocado oil, reduce heat to medium, and sear the cabbage slice until it is golden brown on one side, about 3 minutes. Flip and brown it on the other side. Season with the pinch of salt, move to a plate, and cover to keep warm.

  2. Wipe the skillet clean with a paper towel and return to the stove top. Heat 2 tablespoons of the avocado oil in the skillet over medium heat. Add the onion and brussels sprouts. Sauté until tender, about 3 minutes.

  3. Add the remaining 1 tablespoon avocado oil, the kale, and lemon juice, and sauté for another 3 minutes, until the kale is wilted. Season with the 1/4 teaspoon salt. To serve, top the cabbage “steak” with the sautéed vegetables. Add a drizzle of olive oil, if desired.

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