Sweet potatoes with red cabbage

Ingre­di­ents for 2 – 4 servings: 

• 4 sweet potatoes
• 4 cloves of garlic
• 1 oni­on
• 1 tbsp Coco­nut oil
• 1 red cabbage
• 1/2 tsp sea-salt
• 1/2 lemon

For the sauce: 

• 1 tbsp oli­ve oil
• 1 tbsp raw honey
• 1 tbsp lemon juice
• 1 tbsp gra­ted fresh ginger

For gar­nish:

• 4 tbsp parsley

Pre­pa­ra­ti­on:

Pre­heat the oven to 200°C

Bake the sweet pota­toes on a bak­ing sheet for 45 to 60 minu­tes, until they can be easi­ly pier­ced with a fork. In a lar­ge skil­let, sau­té the min­ced gar­lic and oni­ons in 1 tab­les­poon coco­nut oil over medi­um-high heat, stir­ring occa­sio­nal­ly, until the oni­ons are trans­lu­cent and soft, 5 to 10 minutes. 

Clean the red cab­ba­ge and sli­ce it into fine strips. Then add the cab­ba­ge and salt and 120 ml of water to the pan. Cover and cook over medi­um heat for 30 to 40 minu­tes until the red cab­ba­ge is ten­der. Stir occa­sio­nal­ly and occa­sio­nal­ly add a litt­le water to ensu­re not­hing burns. Cut the sweet pota­toes open and mash each half light­ly with a fork. Fill the ope­nings with the brai­sed cabbage.

Prepa­re the sau­ce just befo­re ser­ving the sweet pota­toes. (It’s best to dou­ble the sau­ce ingre­di­ents for 4 ser­vings). Place all ingre­di­ents in a small sau­ce­pan and heat the mix­tu­re over medi­um-high heat until gent­ly bubbling. Con­ti­nue stir­ring for ano­ther 1 to 2 minu­tes until ever­y­thing has thi­c­ke­ned slight­ly. Pour the sau­ce over the sweet pota­toes and gar­nish with parsley.

Bon appe­tit!

source

Pho­tos: Maar­ja Urb