Cabbage pad thai

Did you know that this inexpensive, and widely used vegetable can create miracles? (See the health benefits below) This satisfying plant based noodle dish is so delicious, you wouldn't know you were eating all vegetables.  Try sneaking this in your smoothies and a few raw slices in your salad, or make a nice cole slaw out of it.  One of my all time favorite dishes is pad thai, and since I tasted cabbage noodles, I have not missed the real pad thai, and I can eat this anytime I want without the guilt! It cooks so quick, you can make this dish on the fly as your main dish, or even as a quick side dish. This one I made with all vegetables but I do add shrimp or salmon to it at times, and also some chicken or eggs.  I will highlight the ingredients you will need.  Here is the recipe:

Take one head of green cabbage, cut the cabbage in half, turn one half over and slice it like you would an onion, thin like pad thai but if it comes out thicker, it is great too.  Set this aside.  One half of a cabbage is awesome for the two of us, but make it all if you like, it's a vegetable, eat as much as you like!  But for the recipe we are using one half.

Cut up about 7 mushrooms (any kind you like) and slice up a quarter of a small sweet onion nice and thin.  Crush or mash 3 garlic cloves, a half of a teaspoon of ginger and about a tablespoon of cilantro all together.  Cut up in small chunks some bok choy, about a half of a cup.

In a small bowl add one teaspoon of miso paste (I use white but use any type you like) add a tablespoon of gluten free shoyu sauce, and whisk well together.

In a pan, turn on to medium and add a teaspoon of coconut oil to grease the pan and add the sliced onions, cook them for about 5 minutes so they are a bit translucent, then add the bok choy.  Add the garlic, ginger, and cilantro mix and the mushrooms.  Keep stirring them around for about 3 minutes and add the cabbage.  Stir this mixture around and close lid for 5 minutes.  Open up and stir it again, adding the miso and shoyu.  Add some salt and pepper (about a quarter of a teaspoon each or more depending on your tastebuds) and also add a dash of red chili flakes.  Stir and add a cup of spinach. DONE!

I like my noodles (cabbage) a bit al dente, but if you like them really soft, just cook them for an extra 5 minutes.  Serve with a side of avocado and cucumber salad topped with some red wine vinegar and a little salt.

Benefits of CABBAGE:

Frequent use of cabbage is fabulous for treating ulcers, constipation, skin disorders, headaches, eye disorders, gout, arthritis, aging, Alzheimer's disease, eczema, jaundice, scurvy, rheumatism, obesity, and a ton more!

It's abundant in Vitamin C, one of the best antioxidants, fighting free radicals in your body which is one of the causes of aging including wrinkles.

Very rich in fiber which is in roughage.  This is a terrible deficiency in the average diet.  Lack of fiber leads to gastrointestinal problems, the horrible constipation, headaches, indigestion, skin diseases, and cancer.  Fiber will help with weight loss, adding bulk to the bowels, and at only 33 calories a cup, it is a perfect addition for weight management.

Rich in beta carotene, this is a wonderful remedy for any eye disease.  Prevention is key and this is a great source.

It contains glutamine, which is a strong anti-inflammatory.  reducing the effects of many types of inflammation, irritation, joint pain, allergies, fever, and skin issues.

Rich in Vitamin K, which helps protect our nerves from damage and decay making this cruciferous vegetable help improve your defense against Alzheimer's, dementia, and neural degeneration.

For bone health, it is fantastic!  It is rich in calcium, magnesium, and potassium.  These 3 essential minerals are integral in the protection of bones from degradation and the onset of conditions such as osteoporosis and bone weakening.

It contains iodine, helps with proper functioning of the brain and nervous system, and known to be necessary to keep your thyroid healthy.

Tip: Let's remember that over cooking this vegetable or any other vegetable, will cause it to lose many nutrients, so be gentle when cooking it and cook it on as low as possible if you want to reap all of the benefits!