Tangy Cabbage

Ingredients:

1 C. green cabbage
1 slivered onion
1 ear fresh corn (optional)
1 umeboshi* plum

Umeboshi* is a salt-pickled plum used often in Oriental cooking. Very alkaline, it aids digestion. Its tangy sour flavor also helps detoxify the liver (which gets stressed on a diet high in fats).

Directions

1. Sweet/sour and lightly salty, this dish adds mellow zest to a spring or fall supper. (Add fresh cut corn kernels in summer).
2. Slice cabbage and onion very thin, so they will absorb the tangy plum taste.
3. Mash plum and spread on the bottom of a skillet. Add 1/3 C. water.
4. Bring to a boil, then layer first the onion, then cabbage and corn on top.
5. Cover and simmer until tender: about 5 minutes. Stir to blend flavors.

Source: “The Self-Healing cookbook” by Kristina Turner.

 

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