Purple Cabbage Stirfry - if you didn't like cabbage before this is a game-changer!

I love food - pretty much ALL food. But there is one flaw in my all-encompassing food-romance: cabbage. Having an aversion to cabbage when you have a Polish Ukranian background is not the most ideal move but something about it just sets me off - in coleslaw, sauerkraut, cabbage rolls....all forms. I just can't stomach it. So you can imagine my surprise when one day I found myself reaching for a purple cabbage at the grocery store. Must have been one of those 'on sale' impulse buys....or maybe I just wanted to give it one more chance because it was purple and cheap and good for me. Maybe I was growing up after all. As it turns out, when I make it myself, I can actually love cabbage too! For all of you anti-cabbagers out there give this recipe a try and give cabbage one more chance!

Purple Cabbage Stirfry
makes 4 servings

Ingredients:
1/2 medium head of purple cabbage chopped into bite sized pieces (don't include the white stem piece as it won't cook well) - stick to the purple stuff!
1lb of boneless skinless chicken breasts diced
1/4 cup of chicken broth
2 tsp garlic powder
1 tbsp unpacked brown sugar
1 tsp coconut oil
1-2 tbsp balsamic vinegar

1) Heat high-sided pan to medium-high. Melt coconut oil.
2) Add chicken and cook through.
3) Add cabbage, chicken broth, garlic powder, balsamic and brown sugar.
4) Put lid on pan and let steam for approx 5-10 minutes, stirring once or twice to mix the liquid around. The cooking time will all depend on the size of cabbage pieces - you want it to be soft, but not mushy.
5) Take off the lid and continue to cook for approx 7 more minutes, until liquid has reduced significantly.
6) Serve with a side salad, other steamed vegetables, or topped with goat's cheese. This also makes a great meal for lunches throughout the week!

Calories: 152; fat 4g; carbs 10g; fibre 2g; protein 19g;