Sweet and Sour Cabbage

This Chinese-inspired dish uses Savoy or Napa cabbage which is much easier to digest than other varieties. Similar to a bok choy texture, use this as a sweet and sour side dish to chicken or parchment paper salmon. Cooking time 8 minutes.

SERVES THREE (420 calories per serving)

INGREDIENTS
1 ½ pounds cabbage (Napa or Savoy cabbage preferred)
1 T cornstarch
2 T honey
3 T Bragg’s amino acids
3 T rice or white vinegar
3 T water
3 T extra virgin olive oil
½ tsp sea salt
1 T sesame seeds
2 T sliced almonds
¾ cup cooking sherry

DIRECTIONS

Cut the cabbage into quarters. Remove any hard stems. Slice the cabbage quarters crosswise from top to bottom into ½” strips.

Place arrowroot or cornstarch in a medium bowl. In a separate bowl, combine agave, Bragg’s, vinegar, and water. Stir into arrowroot or cornstarch and whisk together, eliminating any lumps. Set aside.

Place wok or sauté pan over high heat. When hot, add oil*, salt, cut cabbage and sesame seeds and cook for 1 minute, stirring constantly. Stir in arrowroot mixture. Cover and cook for 1 more minute. Uncover and stir until the sauce thickens.

Remove cover, stir in sliced almonds, and sherry, if desired. Serve immediately.
*Be careful: the oil may splatter.