Cabbage is a great (winter) vegetable that is versatile both raw and cooked. The vegetable can be steamed, braised and roasted – the possibilities are endless! These cabbage cups are tasty and low-fuss for a weeknight. Cabbage is high in vitamin B5 which is a great anti-inflammatory vitamin which helps to prevent and treat acne and keeps skin looking youthful through cell reproduction.
Thinly slice and dice 2 large grass fed steaks and then stir-fry in a hot wok with a little sesame oil, 2 cloves of crushed garlic and a 1cm piece of fresh grated ginger. Cook the steak for 3-4 mins, or until cooked to your liking, remove from the wok, then add to the heat 1 diced carrot, half a diced capsicum and a handful of diced green beans. Fry the vegies for a few mins until slightly softened then add the meat back to the wok. Add a handful of unsalted cashew nuts to the wok and drizzle over some naturally fermented soy sauce, (naturally produced rather than chemically fermented). Lightly coat the meat and vegies in the soy, then remove from the heat.
Take 1 green (or purple for extra colour & antioxidants) cabbage and remove a few of the leaves and rinse thoroughly. Spoon the stir fry mixture straight into the cabbage leaves and serve with fresh coriander. Enjoy the crunchy raw goodness of the cabbage. Serve with steamed jasmine rice.