*Simple Indian Cabbage

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Why recipe has been modified to support recovery from processed food addiction.

Makes about 14 oz/2 servings. Each Serving Provides:
7 oz vegetables            ½ fat serving

Ingredients

Use any mixture of vegetables that will equal 15 oz.   

  • 8 oz savoy cabbage*, shredded
  • 5 oz onions, chopped
  • 2 oz carrots, small julienned
  • .5 oz dried coconut chips
  • .3 oz coconut oil
  • ¾ tsp garam masala
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • ¼ tsp red chili powder
  • ¼ tsp salt

Instructions

  1. In large pan, sauté onions without oil until they begin to brown.
  2.  Add the spices, while toasting them briefly, be careful to not let them burn.
  3. Add the carrots and cabbage. Toss and stir them about to coat the vegetables with the roasting spices. If vegetables are excessively dry, mist with water.
  4. Cover briefly. This will lock in the heat, allowing steam to form to release any remaining spices from the pan while cooking the vegetables. 
  5. Add the coconut oil, coconut and sprinkle with salt. The heat of the vegetables will melt the coconut oil. Toss well to distribute.
  6. Divide into 2 servings.
  7. Consider serving with quinoa, soy curls, tofu or kidney beans.
  8. Store leftovers in refrigerator and use within 5 days.

Note

Savoy cabbage makes this exceptionally light and pretty however green cabbage would also work well.