stir-fried dark cabbage with blackberries, garlic, and cashews
After a week away from home during which I was forced to subsist mostly on bananas and Lara bars (due to my stupid food allergies), I came home dying for something fresh. So imagine my delight at discovering that, while we were gone, the cabbage patch had filled out with gorgeous dark green cabbage, and the blackberries had ripened up.
I decided this would be the basis for my dinner. Naturally any dark-green fry requires garlic, so I added that. For protein, I grabbed some raw cashews out of the pantry. Sheer heaven:
- 2 tablespoons good olive oil
- 3 cloves sharp fresh garlic, chopped up
- 1 cup chopped dark green cabbage leaves
- 1/2 cup dark blackberries (sour is fine)
- 1/2 cup raw cashews
- 1 tablespoon sweet vinegar (I used an apple cider-balsamic blend)
- kosher salt to taste
Heat the oil up to hot in a cast iron pan.
Throw in the garlic, stir for 30 seconds.
Add the cabbage and cook about another 2 minutes.
Add the blackberries, cashews, and vinegar, and cook about another 2 minutes, until the cabbage is bright green.
Add salt to taste (I like dark greens quite salty).
Eat! Eat! (First add a little more oil if you want.)
My mate points out that the blackberries turn red in this recipe because they act as a pH indicator to the vinegar, so don’t be surprised if your blackberries turn red. Makes the dish look that much more gorgeous.