Caribbean Cabbage and Coconut |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found this in The Seattle Times (they apparently got it from The Miami Herald, LOL) - the article lauded the health benefits of coconut oil in spite of its rather high saturated fat level & then suggested either canola (blech!) or coconut oil for the dish. Me? I use coconut or peanut oil for high temps or more neutral flavors & olive oil otherwise. I was drawn to the cabbage in the recipe as we are in the process of harvesting our cabbage patch. Can't use all of it for sauerkraut & cabbage rolls, ya know? Ingredients:
1 tablespoon vegetable oil |
1 onion, chopped (large) |
4 garlic cloves, chopped |
3 carrots, peeled and chopped (medium) |
3 celery ribs, chopped |
1 jalapeno pepper, chopped |
1 red bell pepper, chopped |
1 zucchini, chopped (yellow squash fine) |
1 sweet potato, peeled and chopped |
1/2 head cabbage, shredded (about 8 cups) |
1 tablespoon thyme, fresh chopped |
1 tablespoon allspice |
3/4 cup vegetable stock |
3/4 cup coconut milk (light ok) |
sea salt, to taste |
black pepper, to taste |
Directions:
1. In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes.
2. Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.
3. Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.
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