Ginger, in traditional Chinese medicine, is used to expel cold, wind, and dampness, while garlic contains compounds called alliin and allicin, which have been found to kill bacteria directly. The two together pack quite the punch, and may support the immune system. Serve as a side dish or add some tofu cubes for an Asian inspired meal!

Ingredients
 2 Tbsp olive oil
 1/4 cup ginger, chopped finely or blended in a blender with a little water to form a smooth paste
 2 cloves garlic, crushed, let stand 10 minutes, then chopped
 1 head of green cabbage, shredded
 Pinch of salt (optional) and pepper to taste
 Juice of 1 lime

Directions
1. In a large sautee pan or rondeau, gently heat your olive oil.
2. Add the ginger, and garlic, sautee gently for 3-5 minutes, or until slightly translucent.
3. Add the cabbage and salt, coating well with ginger and garlic mixture. Cover, and let cook on a medium-low heat for 5-10 minutes.
4. Remove cover. Cabbage should be tender, and have diminished in size.
5. Remove from heat, add pepper to taste, and juice of 1 lime.

Serves 6

Nutrition Facts Per Serving: Calories 82; Protein 2g; Carbohydrates 10g; Fiber 4g; So-dium* 28g; Total Fat** 5g; Saturated Fat 0.7g. *Recipe prepared with no added salt. **Majority of fat from heart-healthy sources.

 

The NYPBeHealthy logo identifies healthy food options and recipes. These foods fit into a balanced diet that emphasizes a variety of vegetables, fruits, whole grains, lean proteins, and heart-healthy fats.

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Emilie Berner is Chef/Coordinator at The Chef Peter X. Kelly Teaching Kitchen at NewYork-Presbyterian Hudson Valley Hospital. Berner brings experience in food, education and wellness to the hospital’s teaching kitchen, located on the hospital’s campus in Cortlandt Manor. She manages the kitchen and teaches cooking classes for the community that focus on various health topics. She can be reached at: teachingkitchen@hvhc.org