Busting Out of My Genes: cooking for autoimmune health
This recipe is quickly becoming one of my standbys. Its tasty, easy to make and fairly inexpensive. I have enjoyed it at breakfast, lunch and dinner.
1/2 head of cabbage, coarsely shredded
1 lb ground turkey
1 tsp salt (you can salt more, but the feta adds quite a bit of saltiness)
3-4 green onions, chopped
2 tbsp sunflower oil
1/4 cup crumbled Bulgarian Feta (my favorite, made with sheep’s milk)
3 tbsp chopped fresh mint
1 tbsp spicy mustard
1 tsp honey
2 tbsp apple cider vinegar
1 tbsp melted coconut oil
Mix together mustard, honey and vinegar. Slowly add the coconut oil. Set aside.
Add sunflower oil to heated pan. Add green onions. Salt the meat and then add to pan. Stir and break up the meat so that it cooks all the way through. Just before the meat is fully cooked, add the cabbage. Stir constantly to ensure the cabbage is evenly cooked. When the cabbage has wilted slightly, add the dressing and remove pan from heat. Crumble in the feta and mint. Let sit for a few minutes and enjoy!
Cook’s notes: I try to use all organic and/or local ingredients as it has proved to help those with autoimmune diseases. I use the Standard green cabbage as I have found that the Savoy and Napa both lose their crunch quickly. I prefer the dark ground turkey to the breast meat as it holds more moisture and flavor. Lastly, if you aren’t as fond of the feta-mint combo as I am, try just using fresh chopped oregano.