I’ve made a decision to eliminate meat from my diet for the next two weeks.   While this may seem like a paltry amount of time, in my world it will feel like a million years.   This doesn’t mean having veggie lasagna in place of the meat version, I plan on cutting back on rich foods altogether.   I predict that it will be exceptionally tough; after all I’m a girl who’s led by her stomach.  I love food so restricting myself in any way will be a disaster waiting to happen.  Despite the odds being against me, I’ve found myself craving a healthier lifestyle and ways of stepping outside my comfort zone.


Having a meal or two without meat is not difficult, but as the days go on I foresee myself suffering from withdrawals.   I’m going cold turkey and shall devour no meat starting this weekend.   Goodbye steak, so long chicken and pork-we shall meet again.    I will focus heavily on flavor and use the freshest vegetables possible, this way I can enjoy my meals just the same.  Wish me luck for I will need it.

Here’s a vegetarian option that is usually served as a side dish to stews.   We’ve all had the obligatory cabbage hanging on the side of our plate with zero flavor.   We manage to eat it only after mixing it with the gravy of the stew and tell ourselves it’s bland in order to compliment the dish.    Well this isn’t that type of cabbage.   My version, with a subtle flavor of ginger and a slight tang will not only be a great accompaniment to stews but can stand on its own.

Cabbage and Carrot Sautee

1/2 head cabbage, finely shredded

1 carrot, shredded

2 cloves garlic, crushed

1/2 medium onion, finely chopped

1/2 tsp crushed fresh ginger

1/8 tsp black pepper

1/2 tsp salt

1/2 tsp white vinegar

1 tbsp canola oil

Heat canola oil in a saucepan over medium heat.   Add onion and cook until soft.  Add ginger and garlic, cook for about 1 minute, stirring frequently.  Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally.   Next add the vinegar and stir to combine.   Remove from heat.  Serve warm.

Notes:  I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire.   If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.