Ingredients

The following ingredients have 4 Servings
  • 2 tbsp of coconut oil
  • 1 small onion (sliced)
  • 3 garlic cloves (chopped)
  • 3-4 sprigs of thyme (tied together)
  • 1/2 a head of a VERY large white cabbage (sliced)
  • 1 medium carrot (julienned)
  • 1 red pepper (sliced finely)
  • 1 yellow pepper (sliced finely)
  • 1/2 scotch bonnet (minced (or use 1/4 tsp of chilli powder))
  • 1/4 cup of water
  • 1 tsp of all purpose seasoning (see post for recipe)
  • 1 tbsp of dairy free butter
  • 1 tsp of black pepper
  • Himalayan pink salt to taste

Instruction

  • Melt the coconut oil on medium heat then proceed to sautee the onion, garlic along with the sprigs of thyme until soft and tender.
  • Add the cabbage, carrot, bell peppers and scotch bonnet, fold and stir. The pan may seem overcrowded but the cabbage will reduce as it heats through.
  • Continue to stir and fold until the cabbage reduces in volume, this should take up to 5 minutes.
  • Once reduced, lower the heat and add the water, ready for steaming.
  • Cover the skillet with a lid and steam for 15 minutes (10 minutes or less if you want crunchy cabbage).
  • Remove the lid and season with the all purpose seasoning, black pepper, butter and salt to taste and stir.
  • Serve accordingly and sprinkle the cabbage with additional loose thyme (optional).