Stir-Fried Cabbage

-Halve and core 1 green cabbage and then quarter it.

-Then very thinly slice the quarters.

-Peel and mince 1 TBS fresh ginger.

-Chop up 3 cloves of garlic.

-Heat 2 TBS ghee or butter in a heavy large pot over medium-high heat. 

-Add the ginger and garlic and stir-fry for 30 seconds. 

-Add half of the cabbage and toss until wilted, about 4 minutes.

-Add the remaining cabbage and 1 TBS sesame oil, cook until all cabbage is crisp tender, another 4 minutes.

-Season to taste with sea salt and freshly ground black pepper and serve.

Cabbage, Leek and White Bean Soup with Sausage

-Cut 4 fully cooked chicken-apple sausages in half the long way and then cut into ½ inch slices.
-Heat 2 TBS olive oil in a large heavy pot over medium-high heat then add the sausages and sauté until brown around the edges, about 5 minutes.
-Thinly slice some Napa cabbage until you have about 4-5 cups.  
-Add it to the sausage and sauté 2 minutes.  Transfer the cabbage to a bowl.
-Cut 2 leeks in half the long way.  Wash well between layers and then chop into ¼-inch thick slices.
-Peel and then chop 1 bunch of carrots into thin rounds.  
-Add 2 more TBS olive oil to the pot, add the leeks and carrots, cook for about 5 minutes stirring often.
-Add 2 TBS tomato paste concentrate, 4 TBS chopped fresh cilantro, 3-5 cloves chopped fresh garlic and 1 TBS chopped rosemary (dried works too).  
-Let cook for 1 minute more, then add 8 cups chicken broth and 1-15 ounce can of drained cannellini beans.
-Bring to a boil, reduce heat and simmer until vegetables are tender, about 40 minutes.
-Season to taste with salt and pepper and a sprinkle of chopped cilantro