GF DF SF
Serves: 4
We’re officially getting into the winter season. Mornings are brisk, the days are short, and the holidays are in full swing!
Like most people this time of year, you might be struggling with the endless parties, indulgent meals, and you swear everywhere you look there is a cookie or holiday dessert.
Good news: You can enjoy the holiday season and still keep on course to a healthy and happy gut.
This slow roast mushroom and herb cabbage dish is a wow factor at parties or a small holiday dinner with the family.
Hearty, warm and savory, it will win your guests over. It’s also easy on the digestive system, with a beautiful medley of herbs and vegetables, Guilt-free and grain-free, you’ll really love this addition to your holiday season.
Ingredients
Dressing:
½ cup shiitake mushrooms, chopped
½ cup chicken bone broth
1 tbs avocado oil
⅓ cup mixed herbs (sage, thyme, and parsley), chopped
Step 1
In a small skillet over medium heat add avocado oil. Then add mushrooms and continue to stir for 5-7 minutes or until mushrooms are soft.
Step 2
Add bone broth and herbs into the skillet and stir.
Step 3
Set to side in a dish.
Herb Cabbage:
1 head green cabbage, cut into wedges (6-7 total)
2 carrots, cut into quarters
2 stalks celery, cut into quarters
1 tbs pure maple syrup
1 tbs avocado oil
1 tsp garlic powder
1 tsp dijon mustard
½ cup chicken bone broth
½ cup mixed herbs (sage, thyme, and parsley), chopped
Sea salt and pepper
Step 1
Preheat oven to 375 degrees.
Step 2
In a large cast-iron skillet add cabbage slices and quartered celery and carrots. Drizzle avocado oil over the vegetables and sprinkle sea salt and pepper.
Step 3
In a small dish, whisk maple syrup, dijon mustard, garlic powder and chicken broth with mixed herbs.
Step 4
Pour mixture in the small bowl on top of the cabbage.
Step 5
Cover with foil and bake for 30 minutes.
Step 6
Take foil off and boil for another 10 minutes.
Step 7
Remove from skillet onto a plate and pour dressing, then serve.
