Ingredients

The following ingredients have 6 Servings
  • 1/2 pound cabbage (outer leaves and core removed, thinly sliced (about 4 cups))
  • 2 - 3 grated carrots
  • 1 green bell pepper, thinly sliced ((I used a long, thin Italian pepper that's milder than a jalapeno))
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced fine
  • 2 tablespoons olive oil
  • generous pinch red pepper flake
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • generous pinch nutmeg
  • salt and pepper to taste
  • 1/4 cup water ((vegetable broth can also be used))

Instruction

  • Heat the oil and red pepper flakes in a large skillet, dutch oven or wok.
  • Saute the onions, garlic and bell pepper until they begin to soften.
  • Add the carrots, cabbage and spices. Stir well to coat with oil and distribute the seasoning.
  • Pour in the water and cover the pan with a lid.
  • Reduce the heat and steam the cabbage until crisp-tender, about 10 minutes.