I had this for lunch, but it would also work well making a huge big serving of it and serve it as a side dish. There's lot of seeds in this - they give it a bit of a crunchy texture as well as adding some protein. Of course add less if you'd prefer.
Braised purple cabbage with brown rice, herbs and goats curd.
Serves 2
2 cups of chopped purple cabbage
1 tablespoon of ghee
About 1 desert spoon of raw apple cider vinegar
1 cup of cooked brown rice (long soaked before cooking is best)
1/4 cup of green olives
1/2 cup of finely shaved Parmesan cheese
1/2 cup of activated sunflower seeds
1/2 cup of activated pepitas
A big handful of chopped parley
2 dessert spoons of goats curd
Olive oil to serve
Salt and pepper to serve
Warm the ghee over medium heat in a fry pan. Once it has melted, add the chopped cabbage and stir to coat with ghee. Once it has cooked a little splash over the apple cider vinegar. Turn down the heat and allow the cabbage to braise for a few minutes.
When it seems soft, but is still a vibrant purple colour, add the cooked brown rice and stir to combine. Season with salt and pepper.
Remove from the heat and stir in the seeds, Parmesan and olives.
Pile onto two plates and dollop on a spoonful of goats curd.
Scatter the chopped parsley and drizzle olive oil all over.
