Cabbage Bacon Bowl (Dairy, Gluten and Grain Free)

This recipe is one created by my husband.  Once and awhile we are blessed with his culinary creations.  Often he doesn't write down or remember what he has added to the dish but thankfully this one was placed on pen and paper.  This delicious meal which was not only tasty and filling, but also great for a simple budget.

Ingredients (serves 4-5 people)

• 3 tablespoons olive oil
• 1 diced onion
• 1/2 teaspoon mustard seeds
• 7-9 strips of bacon cut into small pieces
• 1/2 thinly sliced large white cabbage
• 1 shredded small zucchini
• 1 shredded apple
• 1/2-1 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1 tablespoon maple syrup
• sea salt and black pepper to taste
• 1/3 cup cashews, pecans or walnuts (optional)

Directions

1. In a large wok or frying pan, add oil and fry onion, garlic and bacon until it browns and onion is soft.
2. Add mustard seeds, turmeric, cayenne and cabbage. Fry until cabbage is soft (about 10 minutes.)
3. Add all remaining ingredients into the pan.
4. Cook until apple and zucchini are soft, approximately 5 minutes.
5. Serve as is or place over a bed or rice.

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Butternut Squash, Apple and Cranberry Bake

I love a good baked vegetable dish.  Squash and apples are a great combination, especially with a hint of maple syrup and some warm spices.  This makes a great side to bring to a potluck or just enjoy at home :)

Ingredients

• 1/4 cup melted coconut oil 
• 1 regular size butternut squash peeled and cut into bite sized cubes
• 2 medium apples or 1 apple and 1 pear, cubed (peeled or unpeeled)
• 1/3 cup dried cranberries
• 1/4 cup chopped dates (optional)
• 1/2 tablespoon pure maple syrup or to taste
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon sea salt

Directions

1. Preheat oven to 375 F.
2. Combine all ingredients into an oven safe dish and stir to fully coat.
3. Bake uncovered for 30-40 minutes or until squash is tender.  Stirring 2-3 times while baking to rotate the squash and apples.

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Vegan "Cheese" Sauce (Dairy and Gluten Free)

My family has been loving this "cheese" sauce.  Since I am intolerant to dairy, I have been creating this sauce as an alternative.  The girls love it as a dip for vegetables or as a sauce.  This is definitely not my recipe, I will give a shout out to Oh She Glows for this recipe. I have also altered it very slightly.  This recipe came from her new book Oh She Glows Everyday.

Ingredients

• 1/4 cup raw cashews soaked in water for 3 hours*
• 2-3 potatoes, peeled and chopped (190g or about 1 1/4 cup)
• 1/2 large carrot, peeled and chopped (55g or about 1/2 cup)
• 1/2 small onion, peeled and chopped (about 1/4-1/3 cup)
• 1 clove garlic
• 2 tablespoons coconut oil
• 1 1/2 teaspoons fresh lemon juice
• 1/2 teaspoon white wine or rice vinegar
• 1/2 teaspoon sea salt
• 2-3 tablespoons nutritional yeast
• Freshly ground black pepper, to taste
• 1 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper or to taste
• 2 tablespoons warm water or adjust according to desired thickness

Directions

1. Soak cashews in water, covering them with about 1 inch of water.*  Soak them for 3 or more hours and then rinse and set aside.
2. Cook potatoes and carrots until soft and then drain.
3. Combine potatoes, carrots, cashews and all remaining ingredients into a high speed blender and puree until smooth.  Adjust water amount according to desired thickness.

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Nut Butter, Lentil Soup (Dairy, Gluten, Grain and Free)

If you haven't already noticed.  I love soup.  Fall is such a great time to make soup as there are lots of vegetables ready and the weather is getting cooler.  This soup did not disappoint.  It has lots of flavour!

Ingredients

• 1 diced onion
• 1/2 tablespoon olive oil
• 2 minced cloves garlic
• 1-2 teaspoon miced fresh garlic
• 5 cups vegetable or bone broth
• 1/2 cup red lentils
• 1 cup chopped kale
• 1/4 cup coconut milk
• 2 diced carrots
• 1/2 cup almond or peanut butter
• 1/3 cup tomato paste
• 2 bay leaves
• sea salt, cayenne and pepper to taste
• 1/2 juiced lemon

Directions

1. In a large pot heat oil. Cook onion until clear and soft (3 minutes,) add garlic and cook another minute. 
2. Add all remaining ingredients except lemon.
3. Bring to a boil and then simmer for 15-20 minutes or until carrots are tender.
4. Remove bay leaves
5. Add lemon juice and puree or leave as is.
6. Serve

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Sauerkraut Recipe and Benefits

Being Dutch, I grew up eating Zuurkoolstamppot, which is a one pot meal of potatoes, sauerkraut and smoked sausage.  I never realized the benefits of the sauerkraut (fermented cabbage) until more recently.  Sauerkraut was invented years ago, as a way of preserving food and consuming vegetables in the winter months.

Sauerkraut is made by very thinly slicing a cabbage and then "pickling" it by a process called lacto-fermentaion.  In this process, lactic acid is created by the reaction of bacteria (from the air) combining with natural food sugars.  Turning a cabbage into a fermented food now makes it a vegetable with probiotic advantages.  It will now help balance out your bodies digestive system, gut flora and help fight against illness. To learn more about probiotics and their benefits please read my article You Are What You Eat.

Cabbage on its own, is one of those cruceriferous vegetables which lowers cholesterol and is very high in antioxidants, vitamin A and vitamin C.  According to Doctor Oz. this vegetables is also a cancer fighter.
I have made sauerkraut with red cabbage, white cabbage and with a combination of cabbage and carrots.  I have yet to experiment with additional spices, do let me know if you have any favourite combinations.

Helpful Materials

• kitchen scale
• mandolin or sharp knives
• wooden spoon or pestle
• large bowl
• large mason jars
• single serving mason jars, shot glasses, clean rock for a weight
• pickle pipe

Ingredients

• 800 grams of cabbage (red or white) and carrots (about 9-10 cups)
• 1 tablespoon sea salt or Himalayan salt

Directions

1. Wash and chop cabbage into thin slices and break apart any chunks.  It is important to weigh your cabbage in order to get the right amount of sea salt.  Place cabbage in a large bowl and sprinkle with salt.
2. Let sit for about 20-30 minutes to allow the salt to break down the cabbage and bring out the juice.
3. Squeeze cabbage with hands or mash with a glass jar, wooden spoon or pestle.  Do not use a metal instrument as it will react with the lacto-fermentation.
4. Once you have extracted some juice and the cabbage is limp.  Distribute the cabbage into jars by packing it down. Poor juices over the cabbage ensuring the cabbage is completely covered or scum will form.  You may need to use a weight to submerge your cabbage.  I place the cabbage in wide mason jars and use a small single serving mason jar as a weight. 
5. Ensure all cabbage is covered in the brine.  If you need to add additional liquid, simply combine 1/2 tablespoon of sea salt with 1 cup of filtered water and add on top if required. 
6. Loosely seal jar but allow for some air to be released.  I have recently started using the pickle pipe and find it to be way easier.  The C02 gas that is created can be vented out but the kraut is not exposed keeping it from getting moldy.  
   
7. Place jars in a dark spot.
8. It will take about a week for the process to be complete. Simply taste your sauerkraut every few days until it reaches your desired taste.  I typically like mine after 7-9 days.  Do check on your sauerkraut everyday to ensure it still looks well.  If you see some scum forming simply scoop them off.
9. Once fermentation is complete and the sauerkraut is to your liking, tighten the lids and place in your fridge.  Refrigerated sauerkraut will last at least 6 months in the fridge.

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Roasted Vegetable Soup (Dairy, Gluten and Grain Free)

Our oldest daughter had a big bike fall at the end of this summer.  It caused a lot of damage to her mouth. She lost control down a steep hill, ran her bike into a tree and then scraped her face along the tree trunk.  I won't go into too many yucky details but basically she required some plastic surgery in her mouth and will eventually need some dental work to replace some adult teeth :(  We are thankful it was only her mouth that was affected and not her head, neck or back.

In light of this accident, she has had difficulty eating and has been on soft foods for two weeks already.  It has been a little challenging over here creating food for her, our little guy who has started solids and then the rest of us.  As much as possible, I have been trying to make something we can all enjoy.

This soup was simple to create, tasty and worked for the baby, our oldest, and the rest of us "regular" eaters.  I have since made this soup on numerous occasions, using whatever vegetables I have ready in the garden or in the fridge.

Ingredients

• 2 onions chopped into eighths
• 3-4 cloves of garlic
• 4 chopped carrots
• 1 diced zucchini
• 1 cup diced eggplant
• 1/2 a chopped cabbage
• 1 diced sweet potato
• 1 cup diced mushrooms
• 1-2 cups chopped kale
• olive oil
• 4 cups vegetable or bone broth
• sea salt and pepper to taste
• water (if needed)

Directions

1. Preheat oven to 400 F.
2. In two 9 x 13 pans, distribute chopped vegetables, except the kale.
3. Drizzle the vegetables with some oil, salt and pepper.
4. Stir vegetables to fully coat.
5. Roast in oven for 15 minutes.
6. Add chopped kale, stir together and roast for another 10 minutes or until vegetables are soft and browned.
7. Puree vegetables until smooth.  Add to a medium size pot.
8. Add broth and any water if wanting to thin soup.
9. Heat until boiling, stirring frequently.
10. Serve.

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Asian Rice Noodle Salad (Gluten and Dairy Free)

This simple salad is great for summer, potlucks, and BBQs.  It can be eaten as a side dish or an entree.  The addition of some chicken or shrimp would also make it a heartier dish.  The girls gave this one an 8 out of 10, although one of them said it would only be an 8 if I took out the cashews ;) We hope you enjoy it as much as we did.

Ingredients

• 1/4 cup rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 7-8 drops stevia
• 1/4 teaspoon sea salt
• 1/4 teaspoon ginger
• 1/4 teaspoon garlic powder
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped parsley
• 1/2 cup snow peas
• 1 diced sweet bell pepper
• 1 thickly shredded carrot
• 1/4 cup pan roasted cashews
• 1 package (454 g) rice noodles

Directions

1. In a large bowl combine all ingredients except rice noddles.
2. Cook noodles according to package directions and then add to bowl.
3. Stir to fully coat.
4. Allow to sit for 10 minutes to absorb flavours and serve.

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Gluten Free Pasta Salad (Dairy and Gluten Free)

Here is a simple pasta salad that uses gluten free noodles.  There is definitely a difference between gluten free noodle brands.  I find the that the GoGo Quinoa Noodles work very well.  They stay soft even for next days leftovers.  This salad is dairy free however the addition of feta cheese would work very well ;) 

Ingredients

• 4 cups small uncooked gluten free pasta (I find this one works the best)
• 1/2 cup chopped cherry tomatoes
• 1/2 cup chopped cucumber
• 1/2 cup chopped sweet pepper
• 1/3 cup black olives
• 1/3 cup chopped fresh basil
• 1 tablespoon fresh parsley
• 2 cloves minced garlic
• chopped chives to taste (I used about a tablespoon)
• 2 tablespoon white wine vinegar
• 3 tablespoons rice vinegar
• 1/3 cup olive oil

Directions

1. Cook pasta until al dente, drain and run under cold water to cool. 
2. Put the pasta into a bowl. Add the tomatoes, olives, chives, basil, peppers, parsley, and cucumber into the bowl. 
3. Add the vinegar, oil and seasoning. 
4. Stir to fully coat pasta and vegetables with dressing.
5. Let sit in fridge for 1 hour to absorb flavour.

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Black Bean Burgers (Gluten Free with Vegan Option)

At least twice a week we stick to a vegetarian meal.  This is definitely a popular one in our home.  I always have a stock of cooked beans in our freezer so it is also a quick easy one to make.

• 2 cups cooked black beans (separated)
• 1 cup cooked quinoa

• 2 cloves minced garlic
• 1/2 chopped onion

• 2 teaspoons chili powder

• 1/2 teaspoon ground paprika

• 1/2 teaspoon sea salt
• 1 egg or 1 flax egg
• 3-4 chopped mushrooms of choice (optional)
• oil for frying 

Directions (makes 5-6 medium size patties)

1. In a blender add 1 1/2 cups black beans, garlic, and onion.  Pulse until finely chopped.  Place in a bowl.
2. Add the 1/2 cup reserved black beans and all remaining ingredients except the oil.
3. Form into desired size patties.
4. Heat oil in frying pan.
5. Fry 3-5 minutes on each size or until browned and starting to crisp.  Do not over cook or they tend to get too soft and fall apart ;)
6. I like to serve mine with a side of my nacho cheese dip.

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Nacho Chicken Salad (Dairy, Gluten and Grain Free)

Another quick meal which has used up a lot of garden ingredients.  This is a hearty salad, that can be eaten as a full meal.  The cashews in the dressing, as well as the chicken add some needed protein for energy throughout the day.  We enjoyed this recipe and hope you do as well.

Nacho Dressing Ingredients

• 1/2 cup raw cashews
• 1/3 cup nutritional yeast
• 1/2 cup water 
• 2 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea salt

Salad Ingredient Options

• 1-2 cups chopped cooked chicken breast
• lettuce of choice (spinach, kale, leaf or mixed)
• tomatoes
• cucumber
• avocado
• bell peppers
• nasturtiums

Some of our Nasturtiums (edible flowers which also help keep garden pests away)

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Raw Beet Salad with Mint and Pear (Gluten Free)

My youngest and I have planted a few too many beets this year.  They have really taken off and many are ready for harvest. I am not sure what I am going to do with them all as I think I do prefer cooked beet greens to actual cooked beetroot.  In the summer however, this raw beetroot salad is definitely the way to go, it is delicious.  My family and I discovered this recipe a few summers ago.  I can take zero credit for, but rather give all credit to Jamie Oliver.  I highly recommend it, even my girls enjoy it.

Ingredients
Salad:

• 4 medium sized beets, peeled and cut into matchstick pieces (a mandolin is helpful here)
• 1/4 cup minced fresh mint
• 1/3 cup crumbled goat, sheep or cow feta cheese (optional, but tasty)
• 1-2 ripe pears cut into matchstick pieces*

Dressing:

• 1 lemon juiced
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• fresh black pepper to taste
• 1-2 drops stevia (optional)

My youngest pulling up some of her beets

Directions

1. In a medium size bowl combine beets, mint, feta and pear (see note about pears)
2. In a small bowl combine all dressing ingredients and stir to fully mix.  
3. Pour dressing over salad and serve or let sit 1-2 hours in the fridge to allow flavours to combine.

*if making this salad ahead (more than 2-3 hours) I leave the pears out until close to serving, as they can get kind of mushy if left too long in the dressing

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Stir Fried Greens -Simple and Clean

One of our favourite ways to eat greens is to simply pan steam or fry them up.  My oldest has planted rainbow swiss chard in her garden which we have been enjoying these last few weeks.  We have also substituted beet greens or kale in this recipe.

Ingredients (serves 4)

• 1 tablespoons bacon fat, olive oil or ghee or 1/4 cup broth
• 2-3 minced cloves garlic
• 1 diced onion
•  6-8 cups chopped swiss chard, kale, beet greens, spinach or any other leafy green of choice
• pinch sea salt

Directions

1. Heat a wok or large frying pan with broth or oil.
2. Add onion and fry for 3-5 minutes, add garlic and fry another minute or until fragrant.
3. Add leafy greens and sea salt. Steam/fry for 5 minutes or until greens are at desired texture.
4. Enjoy!

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Baked Falafel (Dairy, Gluten and Egg Free)

Okay so traditional falafels are fried, however I do prefer them baked, a little less oil in the diet and of course I can put it in the oven and leave them while I make something else.  I am also thinking of multi-tasking ;)
These falafels are full of flavour.  We enjoy them with a large salad and some creamy dressing.

 Ingredients (makes approximately 8-10 balls)

• 1 1/2 cup cooked garbanzo beans (chickpeas)
• 1 tablespoon olive oil 
• 1-2 clove garlic depending on taste
• 3-4 sprigs chives or 1/4 chopped onion
• 1/2 lemon juiced
• 1/4 cup chopped fresh parsley
• 1 teaspoon cumin
• 1 1/2 teaspoon coriander or 1/4 cup fresh cilantro
• 1/2 teaspoon sea salt
• cayenne pepper to taste

Directions

1. Preheat oven to 400 F.
2. Combine all ingredients in a food processor and grind into a thick meal or dough.  Set in fridge for an hour to bring combine the flavours. (Optional)
3. Roll into ball and flatten a little.  Place on baking sheet.
4. Bake in oven for 30 minutes flipping once in between.

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Wild Rice and Mushrooms

I am a huge fan of wild rice and so are the girls.  I love the texture and heartiness, if that is even a word.  Wild rice is high in protein, B vitamins and fiber.  It is actually not even a rice but rather a grass, or the seed of a grass.  I find this recipe to be rather versatile.  We like to mix in a variety or vegetables, but keep in the mushrooms.  The girls like it with a little bit of shredded on cheese on top but it isn't necessary to make this a delicious entree or side dish.

Ingredients

• 4 cups water (or combination of broth and water)
• 1 cup wild rice
• 1/2 teaspoon sea salt
• 1 cup diced green beans, okra, spinach, kale or broccoli (optional)
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1 diced onion
• 1 pound cremini mushrooms
• 1 cup diced green beans, okra or broccoli (optional)
• 1/4 cup chopped parsley or cilantro
• shredded Swiss cheese (optional)

Directions

1. In a medium pot add rice, broth/water and salt.  Bring to a boil and simmer at a low boil for 15 minutes.
2. Add green vegetable (beans/okra, spinach, kale or broccoli) to the rice pot and continue to simmer another 15 minutes or until rice is cooked.
3. In a small frying pan heat oil.  Add onions and fry until clear about 3-5 minutes.  Add garlic and mushrooms.  Fry for another 5 minutes.
4. Add mushrooms cooked mushrooms etc. to the rice pot.  
5. Stir together to combine.  Continue to cook until vegetables are tender and rice is cooked.
6. Stir in cilantro and serve with cheese on top if preferred.

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Shredded Kale, Sweet Potato and Beet Salad with Cilantro Lime Dressing

Kale salad is definitely a family favourite over here. Even though this recipe takes a little extra preparation, I did enjoy the addition of the roasted vegetables, as they make this salad a little heartier. 

The lime cilantro dressing is nice and fresh with a bit of sweet.  As I have mentioned before, cilantro plays a important role in removing heavy metals and other toxins from our bodies.  It is also high in folic-acid, vitamin C and A. Although my girls definitely prefer my Maple Balsamic Dressing they did enjoy this one as well.  We hope you do too.

Ingredients
For the Salad:

• 4-5 cups shredded kale
• 1 medium size sweet potato, peeled and diced
• 2 beets, peeled and finely diced
• 1/2 tablespoon olive oil
• 1/4 cup sunflower seeds
• 1/4 cup sesame seeds

For the Dressing:

• 1 juiced lime
• 1/3 cup chopped cilantro
• 1 tablespoon olive oil
• 1/2 tablespoon honey or agave

Directions

1. Preheat oven to 400 F.
2. In an oven safe dish add beets and coat with a little olive oil. Roast for 10 minutes.  In the mean time coat the sweet potatoes with olive oil.
3. Add sweet potatoes to beet dish and roast another 20 minutes or until at desired consistency.  Set aside.
4. Combine all remaining salad ingredients and add roasted beets and sweet potatoes.
5. Puree all dressing ingredients.  The dressing can be added ahead of time to allow the kale to break down or set aside and use as desired.

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Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.

Ingredients (makes 4 side dishes)

• 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
• 1 teaspoon curry
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 medium size cabbage diced into bite size pieces
• 1/3 cup cashews (I used raw, unsalted)
• salt and pepper to taste

Directions

1. In a large frying pan or wok on medium heat add oil/butter.
2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
4. Serve.

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Zucchini Relish (Refined Sugar Free)

I found another recipe for all the zucchini that great this year.  We love zucchini relish and this recipe still tastes sweet without the refined sugar.  This recipe does take some soaking time time in salt so do plan ahead.

Ingredients

• 7-8 cups shredded zucchini
• 2 diced onions
• 2 diced red or sweet bell peppers
• 2 tablespoons sea salt
• 1 1/2 cup apple cider vinegar
• 20 drops stevia
• 1/4 cup honey (if you prefer it sweet)
• 1 teaspoon dry mustard
• 1/2 teaspoon ground pepper
• 1 teaspoon celery seeds
• 1/2 teaspoon turmeric
• 1/2 tablespoon psyllium husk

Directions

1. In a large bowl combine zucchini, onions, peppers and sea salt.  Cover and let sit overnight (7-10 hours) so that salt can work out the additional water.  I often let it sit for about 5 hours and then about a strainer for another 2-3 hours.
2. Rinse vegetables and add to a large cooking pot.
3. Add all remaining ingredients.  Cook on medium heat, stirring in between for 45 minutes or until relish is as desired consistency.
4. Process in a canning bath for 15-20 minutes.

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Nacho "Cheese" Zucchini Noodles (Dairy, Gluten and Grain Free)

We have an abundant amount of zucchini in the garden so we have been eating it in various ways.  This is definitely a delicious recipe uses my Nacho "Cheese" Sauce which eats like a meal.

Ingredients for Sauce (serves 3-4)

3/4 cup raw cashews

1/3 cup nutritional yeast

1/3 cup water (or more for a sauce)

2 teaspoon chili powder

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Directions

1. Place all ingredients into a blender and puree until smooth.
2. Add more water if needed depending on desired consistency and use.

Prepare Zucchini (uses 1 medium/large size zucchini)

1. Slice zucchini into very thin strips.  I used a mandolin but I am sure you could use a knife to make very thin circles or strips.
2. Place Zucchini into a frying pan with a bit of oil.   At a low heat, add sauce and cook until zucchini is at desired consistency.  
3. Serve.

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Greek Salad with Homemade Lemon Dressing

I have to admit I have never made my own Greek salad but definitely love eating it.  I finally put together a dressing recipe that I love and thought I should write down and share for further referencing.  I hope you like it too.

Ingredients (serves approximately 6 side salads)

For the salad:

• 1 chopped head of lettuce
• fresh diced tomatoes
• diced cucumber
• diced red onion
• olives
• feta cheese (goat or cow) -omit for dairy free

For the Dressing Combine

• 2 juiced lemons
• 1/4 cup olive oil
• 2 teaspoon dried oregano
• 3 drops liquid stevia (optional)
• sea salt and pepper to taste

Directions

1. Arrange salad.
2. Mix dressing.
3. Pour over salad, stir and serve immediately or let sit in juices for approximately an hour.
4. Stir again before serving.

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Vinegar Coleslaw (Dairy, Gluten and Refined Sugar Free)

I have discussed some of the benefits of cabbage before, but since they are amazing, I will list a few again.  Cabbage is excellent source of vitamin C, it can alleviate constipation, ulcers, headaches, eczema, infections and help you lose weight.  Cabbage has also been shown to fight or keep away cancer.  
Here is a simple version of a vinegar coleslaw without the refined sugar.

Ingredients

• 1/2 diced white cabbage (about 4-5 cups)
• 2 shredded carrots
• 1 diced bell pepper
• 1/2 cup white, rice or apple cider vinegar
• 5 drops liquid stevia
• 1 tablespoon honey or agave(if vegan)
• 1/2 teaspoon sea salt
• 1/3 cup olive oil 
• pepper to taste
• 1/3 cup cranberries (fruit sweetened)

Directions

1. In a large bowl combine cabbage, carrots and bell pepper.
2. In a small bowl combine vinegar, stevia, honey, sea salt, olive oil and pepper.  Pour over cabbage mixture and stir to fully coat.
3. Cover and refrigerate for at least 1 hour for flavours to combine.
4. Add cranberries and stir together before serving.

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