Serves 2
Sweet/sour and lightly salty, this dish adds mellow zest to a spring or fall supper. (Add fresh cut corn kernels in summer).
Ingredients:
1 C. green cabbage
1 slivered onion
1 ear fresh corn (optional)
1 umeboshi* plum
Umeboshi* is a salt-pickled plum used often in Oriental cooking. Very alkaline, it aids digestion. Its tangy sour flavor also helps detoxify the liver (which gets stressed on a diet high in fats).
Directions:
Slice cabbage and onion very thin, so they will absorb the tangy plum taste.
Mash plum and spread on the bottom of a skillet. Add 1/3 C. water.
Bring to a boil, then layer first the onion, then cabbage and corn on top.
Cover and simmer until tender: about 5 minutes. Stir to blend flavors
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