recipe - nurse betsy's cabbarage

A personal favorite for the Summer months.  Incredibly delicious, super healthy, paleo (just ditch the cheese, right?), and gets better day after day.  Thanks to the dynamic duo of Al and Chip for the name (both brussel sprouts and kale are part of the broader cabbage family), and to my mom for the base recipe!



Nurse Betsy’s Cabbarrage

½ cup fresh lemon juice
2 T dijon mustard
1 tsp salt
1 tsp fresh black pepper
1 cup olive oil

Mix all above ingredients in a medium mixing bowl and set aside.

1 cup olive oil (yeah, another cup!)
¼ cup minced shallots or onion
4 garlic cloves, minced
1 cup almonds, coarsely chopped

In a large shallow pan, heat the olive oil on medium, then add garlic and shallots/onions.  After one minute, add the almonds.  Cook, stirring occasionally, for 3-5 minutes, or until you can smell the almonds start to roast.  Set aside till cooled, and then mix into bowl with initial ingredients.

2 large bunches kale. Remove center stem, and then coarsely chop.
12 oz fresh brussel sprouts, grated or coarsely chopped with knife
1 cup finely grated pecorina or asiago cheese (or hold back on the cheese to keep this paleo safe)

Mix the kale and sprouts in a large bowl.  Add the dressing from the medium bowl and mix thoroughly.  If time permits, let this mixture sit overnight (if not, it’s still delicious).  Add cheese before serving, and mix thoroughly again.  Season with additional salt and pepper to taste