Cooking in the Lite

Cabbage is a very alkalizing food that contains fiber, potassium, and very few calories.

• For the Brine:
• 1 quart cider vinegar
• 2 quarts water
• 3 garlic clove, crushed
• 2 tablespoons curry powder
• 1 tablespoon salt (optional)
• For the Vegetables:
• 1 head cabbage
• 3 carrots
• 3 celery stalks, remove string

Cut up the vegetables and place them in a non-corrosive jar or bowl.
Bring all the brine ingredients to a boil and pour over the vegetable.
Let it sit out until it reaches room temperature.
Cover it after it has cooled and put in the refrigerator.
In three days it's ready to eat.

Nutritional Information Per Serving:
Calories: 76.9 kcal
Fat .6 g
Carbohydrate 21.5 g
Protein 2.3 g
Serves 6

Chef John Gabbara’s notes:
I snack on it all the time. Use a curry powder that you are familiar with and make it as hot as you like.

Brit’s Notes:
I taste tested it as soon as it was chilled and then every day after that. The flavors meld more after three days, but it is certainly edible and delicious before the three days of resting in the refrigerator is up.

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