Leaky Gut Recipe Highlight: Braised Cabbage & Pulled Chicken
This was created on Day 5 of my Leaky Gut protocol. Luckily I went to the Farmers' Market a couple days before and stocked up on some essentials, because farmers' markets are the easiest place to buy "safe" ingredients. I am avoiding all grains, legumes, cow's dairy, sugar, starchy vegetables, and limiting alcohol to only wine, and caffeine to freshly brewed coffee.
Cabbage is really, really good for your gut. In fact, it is basically its own vitamin: Vitamin U. Haven't heard of it? That's because scientists decided it didn't fit the rules to be a real vitamin, but the healing nutrients combined were proven to 1) be effective digestive enzymes and antioxidants, 2) repair peptic ulcers, and 3) form gastric mucous. It's ability to repair cells in the gut lining is what earns cabbage a blue ribbon in the GAPS diet, and is why I was craving it this week. Curious to see how cabbage can heal you too? Try this recipe!
SLOW-COOKED CHICKEN WITH BONE BROTH-BRAISED CABBAGE
*Note: This recipe requires you to have pre-cooked chicken. The best thing to do is cook a whole chicken in a slow cooker (low heat for at least 6 hours) with spices, water, and little apple cider vinegar. This way you get the chicken and the bone broth which is VITAL to your gut healing process.
2 cups chicken broth
1 tbsp apple cider vinegar
1 dash of liquid amino acids
1/2 yellow onion, sliced
1 whole green cabbage, thinly sliced
chives (for garnish)
3 basil leaves
2 tsp ginger
1 tsp crushed red pepper
2 cloves minced garlic
1 tsp sea salt
2 tbsp acceptable cooking oil (avocado oil, coconut oil, ghee)
Heat avocado oil in pan.
Sauté cabbage & add spices.
After 5 minutes or so add broth, vinegar, and liquid amino acids, bring to boil, then reduce to simmer.
Cook until sauce thickens, then add pre-cooked pulled chicken to warm up and toss with flavors.
Serve with a side veggie
*I prepared leafy greens and cucumber from the garden with a lemon & olive oil dressing topped with pumpkin seeds for crunch!
If you tried the recipe, I want to know how it went! Should it be published in the "Good Eats" cookbook? If not, what would you change??