Savoy Cabbage with Chili
The chlorophyll from savoy cabbage is a real health booster: the green plant pigment promotes blood formation and wound healing, among other things. The capsaicin contained in the chilli peppers not only provides the pungent taste, but also stimulates the metabolism.
If Savoy cabbage causes digestive problems, you should season the vegetables with a little ginger, aniseed or caraway - this increases the digestibility.
- 1 Savoy cabbage (36 oz)
- 2 mild chili peppers
- 3 garlic cloves
- 1 yellow onion
- 4 Tbsps Canola oil
- 4 ozs Vegetable broth
- ½ lemon (juiced)
- freshly ground peppers
- 1 pinch Nutmeg
Remove the outer leaves of the cabbage. Cut the cabbage into quarters and remove the stalk. Cut the quarters into 1/2 inch wide pieces. Blanch the cabbage in boiling salted water for 2-3 minutes. Transfer to a colander, rinse under cold water, and drain well.
Rinse the chilis, halve lengthwise, and julienne. Peel and slice the garlic. Peel the onion, cut into quarters, and julienne.
Heat the oil in a large wok (or pan). Add the onions, garlic, and the chili. Sauté until lightly browned, then add the cabbage. Mix well and sauté briefly. Add the broth and reduce the heat to medium. Cover and cook for 5 minutes. Season to taste with lemon juice, salt, pepper, and nutmeg and serve.