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Lemony Brussels Sprouts, Kale, and Onions with Cabbage “Steak” Dish

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PHASES: 1-3

SERVES: 1

TOTAL TIME: 20 minutes

Ingredients

4 Tablespoons Avocado Oil

One 1-inch thick red cabbage slice

1/4 Teaspoon Iodized Sea Salt

1/2 Red onion, thinly sliced

1 Cup Brussels sprouts, thinly sliced

1 1/2 Cup Chopped kale

1 Tablespoon Freshly Squeezed Lemon Juice

Extra-virgin olive oil (Optional)

Use any of the many types of kale. Unless you’re using baby kale, remove the stems before chopping. (There is no need to remove the stems or chop baby kale.)
Measurements
  • 4 tablespoon avocado oil
  • One 1-inch-thick red cabbage slice
  • 1/4 teaspoon plus 1 pinch sea salt, preferably iodized
  • 1/2 red onion, thinly sliced
  • 1 cup Brussels sprouts, thinly sliced
  • 1 1/2 cups chopped kale
  • 1 tablespoon freshly squeezed lemon juice
  • Extra-virgin olive oil (optional)
Cabbage "Steak"

Heat a skillet over high heat. When it is hot, add 1 tablespoon of the avocado oil, reduce heat to medium, and sear the cabbage slice until it is golden brown on one side, about 3 minutes. Flip and brown, it on the other side. Season with the pinch of salt, remove to a plate, and cover to keep warm. Wipe the skillet clean with a paper towel and return to the stove top.

Onions and Brussels Sprouts

Heat 2 tablespoons of the avocado oil in the skillet over medium heat. Add the onion and Brussels sprouts. Sauté until tender, about 3 minutes. Add the remaining 1 tablespoon avocado oil, the kale, and lemon juice, and sauté for another 3 minutes, until the kale is wilted. Season with the ¼ teaspoon salt.

To Serve

To serve, top the cabbage “steak” with the sautéed vegetables. Add a drizzle of olive oil, if desired.

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