Mother’s Day Brunch

My son-in-law Scott made Riki and me brunch on this special day. When he told me he was planning to attempt shakshuka with three little helpers by his side, I’ll admit a big part of me wanted to step in and help. But I’m learning to receive love and not always take over.

And he figured it out beautifully. Instead, he served a deconstructed bagel and lox board with fresh fruit the kids helped cut themselves. It was simple, thoughtful, delicious, and absolutely perfect.

I offered a simple Braised Cabbage dish that even the kids enjoyed!

Braised Cabbage

This is the easiest recipe to make for any brunch, dinner or potluck.

1 small red or green cabbage

1 onion red, sliced

1/3 cup muun chi kvass or vegetable broth

1/4 cup extra virgin olive oil

1/2 tsp sea salt

1 T muun chi Fermented Roots or minced garlic

pinch freshly cracked black pepper

Preheat oven to 400 degrees.

Slice cabbage head into wedges, removing the hard core but leaving the rest. Slice the red onion into medium to thick slices. Toss these veggies with the olive oil, roots and salt and pepper. Spread in a shallow pan. Pour the kvass or broth over the cabbage mix. Cover with a lid or foil.

Braise for 45 min. Remove lid and brown the edges for about 10 min. Serve hot or cold.

This dish is great for the bones and will definitely be appreciated by the gut!