Made it in the Instant Pot with 2 cups of water and a large head of Napa cabbage. I pressed 3 cloves of garlic and grated fresh ginger into it, and then added coconut aminos and Himalayan salt, and cooked it on manual for 5 minutes on high. I drained it and added some ghee and adjusted the seasonings. Very different tasting than sautéed, but really good.
Made this again and although the IP is easier, I think it prefer it sauteed.
Napa Cabbage (or Wegman's Asian Slaw)
Avocado Oil
Fresh ginger
Fresh garlic
Ghee
Celtic or Real Salt
Coconut Aminos
Wash cabbage well; slice into ribbons.
In a large sauté pan, heat avocado oil over medium heat.
When the pan is hot, add the cabbage.
Add freshly grated ginger and garlic to the cabbage.
Cook, stirring frequently, until tender.
Near the end of the cooking time, stir in some ghee.
Season to taste with salt and coconut aminos.
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