Growing up, my father often touted the benefits of cabbage, including its anti-cancer health properties. Recently my boyfriend Josh and I created a cabbage dish that is colorful, delicious, and healthy! We call it “Muncheechee.” The title of this dish was inspired by Josh’s cutie first cousin once removed, who sang this the last time we saw him 😛
Hahaha! It sounds kind of creepy recorded >.< Anyway, the recipe!
- Purple or green cabbage cut or shredded
- Hot peppers + cayenne powdah
- Olive oil
The amount of each ingredient is completely variable. And you can make liberal substitutions or just remove some ingredients (like the hot peppers if you’re sensitive). Chop everything in shapes that make you happy. (Notice the carrots in the final photo. You eat with your eyes too!!) Use gloves if you’re chopping hot peppers …
Pour some oil into a large pan, let it heat up, then toss the shallots and hot peppers in to take the sting off. Next comes the garlic, but don’t put it in right away! Wait for a few minutes. (We’ve burned garlic too many times.)
After the garlic has a nice heating on the pan, add the cabbage, celery, and carrots. Saute covered on medium or medium-low until everything is cooked, but not mushy! Toss the cayenne in anytime and mix well. You can add additional seasoning to taste, but we’ve found that the dish is already so flavorful we don’t need any salt or pepper.
Muncheechee is best eaten over a bed of brown rice or quinoa, or “Ding Dong” – another dish we invented that I’ll post about next week!
A tip for busy cooking enthusiasts: if you cut and freeze your ingredients ahead of time, in bulk, they will retain their nutrients and you can make wonderfully healthy, quick, fresh dishes mid-week!