Yummy Yummy...I got cabbage in my tummy!

At Ever Clean Colonics our cooking philosophy is...if you have it at home please, try to figure out how to use it before it goes bad. 

This week's use it or lose it items are: cabbage, onions, garlic and cauliflower.

Cabbage Veggie Bake (using all organic ingredients)

- 1 small/med head cabbage

- 1 small/med head cauliflower

- 1 onion chopped

- 4-6 cloves garlic chopped

- 1 large can crushed tomatoes

- Dash nutmeg

- 1 tsp balsamic vinegar

- Dash organic sugar

- Spices to you liking: sea salt, pepper, cumin, garlic powder, oregano and/Italian spices. We go heavy handed - especially on garlic. 

Part 1: Cauliflower Rice

-Grate cauliflower to rice-like consistency

-Boil approx 1/2 inch water in large pan

-Add cauliflower to boiling water

-Cover and simmer 5 mins

-Strain and set aside in clean bowl

Part 2: Tomato, Garlic and Onions

- Melt 1T coconut oil over med low heat

- Add chopped onion and garlic until soft 

- Add spices and tomato

- Bring to boil, stirring frequently

- Set aside in clean bowl

Stop - pre-heat oven to 375 degrees

Part 3: Cabbage Boil

- Cut cabbage into bite-sized pieces

- Add pinch of sea salt and garlic

- Boil water to slightly cover cabbage

- Add cabbage and boil approx. 10 mins

Part 4: Bake in Oven

- Mix all together and fill 8x10 pan

- Bake covered approx. 20-25 mins

Notes:

- Part 1-4 may be done concurrently - just don't forget to pre-heat oven

- Can be made as cabbage rolls too 

Take out, enjoy and remember to freeze leftovers for another day. Makes a great lunch for work!