Sweet Potatoes Stuffed with Braised Cabbage

 

A great dish for weekly dinners, the components of this dish can be made ahead of time and assembled just prior to serving. Bake sweet potatoes and cook the cabbage in advance and store them in the fridge for up to four days for a quick, easy dinner that takes minutes to prepare. For best results, make the sauce right before serving and ladle it piping hot over the stuffed sweet potatoes.

4 sweet potatoes
4 cloves of garlic, minced
1 onion, diced
1 tablespoon coconut oil
1 red cabbage, shredded
1/2 teaspoon sea salt
1/2 lemon

For Sauce:
1 tablespoon olive oil
1 tablespoon raw honey
1 tablespoon lemon juice
1 tablespoon grated fresh ginger

For Garnish:
4 tablespoons minced parsley

Preheat the oven to 400°F. Bake sweet potatoes on a baking sheet for 45 to 60 minutes, or until easily pierced with a fork. In a large pan, saute garlic and onions in 1 tablespoon of coconut oil over medium-high heat for 5 to 10 minutes, stirring occasionally, until the onions are translucent and soft. Add the cabbage and sea salt, along with 1/2 cup of water. Cover and cook over medium heat for 30 to 40 minutes until the cabbage is tender, continuing to stir occasionally and adding a splash of water as needed to moisten. Split open sweet potatoes and mash each side slightly with a fork. Stuff as much braised cabbage into the openings as possible.

Make the sauce just before serving the sweet potatoes. (For 4 servings, double the ingredients for the sauce.) Add all the ingredients to a small pan. Heat the mixture over medium-high heat until it bubbles slightly. Continue stirring for 1 to 2 minutes until the sauce is well combined and slightly thickened. Pour over the sweet potatoes, garnish with parsley, and enjoy!

Makes 2 to 4 servings

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