Cabbage can outlast most other vegetables in the fridge, so it’s not surprising that a few of my quick and easy standbys showcase this super versatile vegetable. This simple dish is beautiful, thanks in part to the red cabbage. Children love the sweetness and crunch, and adding a handful of currants makes it even more appealing.
This recipe is super simple. I didn’t know until recently that sautéing vegetables lightly in oil can increase absorption of fat-soluble minerals and vitamins, like calcium. Kale, collard greens, brussel sprouts, and cabbage can all be substituted for the broccoli in this recipe. Adding a little water near the end helps steam the vegetables a bit so they are a little softer for young children. Skip this step if it isn’t necessary.
Nishime style cooking is basically slow cooked vegetables in a very small amount of water. As the vegetables start cooking they release their own juices and when done they are tender and sweet. This dish can be made with a variety of vegetables. I tend to make it with root vegetables, but it can be used with a variety of different vegetables. Just use a shorter cooking time if using lighter summer vegetables like summer squash. Continue reading
I like to pan toast and grind nuts and seeds to use as sprinkles. I only grind the nuts and seeds completely if I am feeding a young child, otherwise, it can be nice to leave a little texture. Skip the blanching step if you like a firmer texture and fresher taste.