Rutabaga Fries with Nappa cabbage. This easy and quick sattvic rutabaga recipe is the perfect way to substitute potatoes in your diet. This recipe is a simple and delicious no-onion no-garlic way to cook rutabaga.
see me make it in this video
The rutabaga, also known as the Swedish Turnip, is a very healthy addition to your diet. Rutabagas are rich in antioxidants, potassium, calcium, magnesium, and are a great source of insoluble fiber. They are good for your gut, can help you manage weight, and provide many other important nutrients.
Combine that with the Napa Cabbage, another excellent source of antioxidants and fiber, and you have a very powerful meal! It comes loaded with Vitamins C & K, as well as folate, which is essential for DNA health.
And now for the process…
Clean your Napa cabbage and separate the leafy parts from the white core. Set the leafy parts aside. We will use them in the salad later. Chop the white cabbage parts into small pieces and set aside. Peel the rutabaga bulb. Add filtered coconut oil or grapeseed oil to a pan. Add two teaspoons of Basic Savory Sattvic Spice Mix and warm it up a bit to infuse the oil.
Incorporate chopped Napa cabbage. Cover with the lid and let it go on medium heat until it has a glossy texture and is well caramelized. To the rutabaga add some salt and pepper along with Herbs de Provence or dry oregano and cook for another 10 minutes or so. Combine your rutabaga and Napa cabbage fries and serve right away. You can garnish your dish with fennel greens if you want to.
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- 1 rutabaga (large)
- 5 Napa cabbage stalks (white parts (2 cups chopped))
- 1 tbsp coconut oil (or ghee)
- 2 tsp basic savory sattvic spice mix
- 1/2 tsp Himalayan salt (or sea salt)
- 1 tsp Herbs de Provance (or dry oregano)
- Separate cabbage stalks from Napa cabbage. Wash them thoroughly and cut the green leafy parts out from the white stalks. Chop white cabbage parts into small pieces (watch the way I do it in the video)
- Peel rutabaga and chop it into 1/2 inch cubes.
- To the first pan, add a bit of coconut oil (or ghee) and rutabaga, mix well and fry under the lid on medium heat.
- To the second pan, add refined coconut oil (or ghee) and Basic Universal sattvic spice mix. Warm it up a bit to infuse the oil (do not roast your spices). Add the chopped white parts of Nappa cabbage, mix well, so all pieces are coated with the infused oil. Cover with the lid and let it sauté on medium heat stirring occasionally. ***
- Mix rutabaga fries with Napa cabbage and serve right away
What about you?
Did you try this recipe?
I love hearing from you. Let me know how it went in the comments below and share a picture of your chickpeas on Instagram with the hashtag #positivepranic @positivepranic 🙂 🙏
❤ Love, Julia
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