KoonBerrie Cooks
Cabbage Pie
2 Tsp coconut oil
1/2 head of cabbage
1/3 bunch of escarole
4 kale leaves
1 small onion
4 garlic cloves
Heat oil in a cast iron skillet. Clean & chop cabbage, escarole, kale, onion, & garlic.
Sautee until golden brown, deglazing the pan with 1/2 cup of the water, a little at a time. Season generously with sprinkles of turmeric, cumin, sea salt & black pepper. Cover and remove from burner.
In a blender, add cashews and 1/2 cup water, blend
until thick and creamy.
Pour over cooked greens and lightly fold together.
Place a crescent (flat) over the top of greens and bake accordingly to package directions.
1/2 cup cashews
1 cup water
1/2 can of crescent rolls
Cashew Cream
Cabbage, Escarole & Kale, sauteed in Coconut Oil with Onion & Garlic.
Seasoned with Turmeric, Cumin, sea salt & Black Pepper.