Coconut Curry Cabbage

This is a simple and quick side dish that can be modified to suit your taste.  This is my basic recipe.

Ingredients:

I Head of Cabbage (Quartered and cut into chunks)
I Medium Onion (Quartered and sliced)
3 Heads of Garlic (Minced)
4 Tablespoons of Coconut Oil
1/2 tsp Turmeric
1 TBS Curry
1/4 tsp Ground Cloves
1 tsp Cumin
Sea Salt and Cracked Black Pepper to taste (approx 1/2 tsp salt and 1tsp pepper)
Coconut milk



Method:

In a large saute pan over med heat, place the coconut oil, onions, and garlic.

Cook for a few minutes, until the onions become a little translucent and be sure not to burn the garlic.

Add cabbage  and spices; give it a good stir to combine the ingredients.  Let cook, continuing to stir every few minutes for about 5 minutes.

Once the cabbage has softened a bit add the coconut milk.  The amount is optional.  Normally I use anywhere from 1/2 cup-1 cup, depending on if I want it to be soupy or not.  I would say use less at first add add a little more if you decide it is not enough.

Once the coconut milk combines with the cabbage and spices and thickens just a bit, you are ready to eat!



Here are a few modifications:

Mix in large jumbo shrimp and 2 TBS raisins for a complete meal.

Serve alongside sauteed chicken breasts with steamed veggies.

Scramble up some sausage and throw it into the mix, add diced hot peppers for a kick (or fennel for a unique flavor!).  

Use prime beef chunks, red and green pepper slices, and  fennel.

*****These dishes beg for a "rice" of sorts.....check out fried f'rice....it is made with cauliflower and is absolutely delicious!!!