As winter approaches, I get a hankering for warming, fragrant spices and grounding, flavourful foods such as soups and stews and anything that comes out of the oven. I'm less inclined to have as much cold, raw food as in the warmer months although I still enjoy having a green smoothie pretty much every morning so I'm ready to tackle the world Popeye-style. :)
The flavours of today's recipe are inspired by one of my German grandmother's timeless winter classics that I love: old fashioned braised cabbage with apples. The tangy sweetness combined with christmassy flavours of cloves and bay leaf work like a charm in this festive winter vegetable stew. Delicious and chock full of vitamins, minerals and prebiotic fibre from beets, squash, cabbage, mungbeans and sweet potato, this recipe truly works wonders strengthening your immune system and helping your body ward off viruses and inflammation as well.
Winter is coming, they say? Ha! Bring it on… :)
serves 4 - and like with most stews, it is even more delicious the day(s) after.
- 1 onion
- 1 Hokkaido pumpkin
- 1 large sweet potato
- 1/2 red cabbage
- 2 small apples
- 3 beets
- 1 cup mung beans
- 1L or 4 cups vegetable broth
- 3 cloves
- 1 bay leaf
- 1 stick of cinnamon or ground cinnamon
- A generous splash of apple cider vinegar
- Ghee or coconut oil
- High quality sea salt or rock salt
Roasted pumpkin seeds
- Pumpkin seeds, freshly scooped out
- Olive oil with lemon (or coconut oil)
- spices: ground cumin, coriander, garlic powder and salt.
1. The day before: soak the mungbeans overnight in a big bowl of water. Slice the cabbage and place it in another bowl, sprinkle with sea salt and apple cider vinegar (about 1/3rd cup), mix well and cover.
2. The next day, remove the seeds from the pumpkin and put aside. Wash, peel and cut up all the vegetables and core and dice the apples. I usually don't peel the apples, pumpkin or the sweet potato as the skin contains so many valuable nutrients - and it's less work too, win-win! Just give them a loving scrub to remove any dirt and they're good to go.
3. While you're chopping away, melt the ghee and sauté the onion in a large pot. When the onions are translucent, add the apples and cabbage with the apple cider vinegar. Add the mungbeans, all the remaining vegetables, the salt, spices and the vegetable broth. You may want to add a bit more vinegar or salt to your taste and then let the stew simmer away gently for about 50 minutes.
4. Meanwhile, preheat the oven to 180°C/350°F. Clean and rinse the pumpkin seeds (don't worry, it's not as daunting or fidgety as it looks). Arrange them on a baking tray and coat them well in the olive oil, salt and spices. Roast them for about 10 minutes or until golden brown.
5. Let the pumpkin seeds cool and sprinkle them over your hot steaming bowl of wintery goodness or enjoy them on their own as a crunchy, flavoursome snack.
Copyright © 2016 Eva Kristina Kupper. All Rights Reserved.