I can’t keep up with the food trends, there’s always something trending. Most people seem to be on a kale high at the minute including myself. Cabbage has become the forgotten and less talked about superfood of all time because everyone is trying to keep up with the latest super foods. I love cabbage, I eat it raw, cooked and fermented. It has many benefits; it detoxifies the body, prevents cancer, low in calories and when it’s fermented produces beneficial bacteria that keeps your digestive system in balance.
Today, I’m sharing with you a very easy, and quick recipe that will help you get some cabbage into you. Sometimes, you create a recipe not expecting much but really turns out amazing and makes you go why didn’t I think of this before. I wasn’t expecting a wow factor when I made this dish. It’s the best fried rice I’ve ever had, and it was a perfect winter dinner. You can eat it on it’s own; packed with cabbage, brown rice and eggs it’s pretty much a well balanced meal. But if you are like my husband, go ahead and pair it with a grilled chicken breast.
1/2 medium cabbage
2 cups Brown rice, cooked
1 Tablespoon olive oil
2 large carrots, peeled and sliced
1 onion, chopped
3 garlic cloves
1 Tablespoon soy sauce
Heat oil in a pan, add carrots, cabbage, garlic, and onion and stir-fry until carrots are slightly soft.
Add the rice and mix well with the vegetables. Take one egg and break it straight into the pan, and stir-fry mixing it in (this prevents the rice from sticking).
Beat the remaining egg, push the rice mixture to one side of the pan. Next pour the egg and scramble it until cooked, then toss everything together.
Lastly, add the soy sauce and season to taste.
Serve as a side or on it’s own.