Cooking vegetables without salt is not easy, just omitting it from recipes doesn't always work. Most of the time it will just come out pretty bland. I'm pretty used to eating without salt now, that's why I do a salt-test on new recipes;
First test is my roommate, before he came to live with me he would not even taste his food before grabbing the salt-shaker. Now he'll at least do that, and a recipe passes the test when my roomy does not add salt.
Final test is always my mother. She adds so much salt to food that I've sometimes just not been able to eat it. Literally not able too. So when she likes it without the salt, it's a winner. With this recipe she helped fine tune it and she's a real good cook.. please give this one a shot!
- 2 carrots, in half inch slices
- a 2 to 3 inch ginger piece
- 200 grams white or pointy cabbage
- 1 apple in little pieces
- 2 teaspoons nutmeg
- handful sunflower seeds
When cooking with ginger you need to be careful to chop it up real small. It tastes far too sharp when you get a big piece in your mouth. Also, I prefer to use pointy cabbage cut into pretty wide strips. Over here it's even cheaper to get it pre-cut than to get a whole one, so check that out.
Start with the carrots in some oil, then work your way down the ingredient list with 30 to 60 second intervals. If you're not worried about the extra carbs, add some raisins. You'll know when it's done. This goes really well with some white fish!
ps. I'll be away for two weeks and I haven't figured out how to do posts in advance, so ehh... This'll be up for a while. Good reminder to actually make it ;) Sorry!