I know, I know. The photos display these little orbs not to be full “globes,” per se, but more like mounds, or half-moons.
But the full circle just falls so much more easily off the tongue –

And I couldn’t help but share these elegant snack-sized bites after devouring the dish myself.

Winter is still in the air, and that means using up the seasonal produce to all ends.
Grapefruit – tangy and tart
Cabbage – both pungent and sweet
and of course the addition of basil and cilantro any day makes anything better.

I’ve been experimenting the gelatin again, most preferably for the collagen benefits for my belly, skin, and nails. And although I’ve always detested Jello (I joke I’d starve to death if I was ever hospitalized, as I refuse to consume the jiggly, wiggly, rainbow mess), I actually quite like the texture of my homemade grass-fed gelatin creations.

This was not an exception.

Grapefruit Cabbage Globes with Basil & Cilantro

1 cup shredded cabbage, steamed
1 Tbs. fresh grapefruit juice
1 Tbs. grass-fed gelatin (I prefer Great Lakes brand)
1 Tbs. hot water
sea salt and pepper
fresh torn basil and cilantro

Combine the cooked cabbage, juice, gelatin powder, hot water, and salt and pepper in a small mixing bowl. Whisk thoroughly and immediately transfer to some sort of half-rounded mold (or your preferred shape – you could even use a cookie cutter).
Allow to sit and set for about 2 hours.
Serve garnished with additional salt and pepper, to taste, along with fresh herbs and a side of steamed asparagus.