1 small head of cabbage
1 medium-size white onion
1 cup coconut milk (that’s 1⁄2 can)
1 cup or more veggie broth, OR water OR a combination
¼ to ¼ teaspoon cayenne pepper, to taste
1 to 2 tablespoons coconut oil
Salt to taste
Finely chop the cabbage and onion. In a wide pan, heat up the oil. Add onion, cabbage and cayenne. Sauté until soft (add a little water if necessary). Add coconut milk, broth and salt. You can add more coconut milk and less broth if you want a richer taste. Heat up gently but don’t let it boil or the coconut milk may curdle. Cover and let simmer on low heat for 30 minutes or more. The cabbage will become sweeter as it cooks, so you might want to add more salt at the end.
1 medium-size white onion
1 cup coconut milk (that’s 1⁄2 can)
1 cup or more veggie broth, OR water OR a combination
¼ to ¼ teaspoon cayenne pepper, to taste
1 to 2 tablespoons coconut oil
Salt to taste
Finely chop the cabbage and onion. In a wide pan, heat up the oil. Add onion, cabbage and cayenne. Sauté until soft (add a little water if necessary). Add coconut milk, broth and salt. You can add more coconut milk and less broth if you want a richer taste. Heat up gently but don’t let it boil or the coconut milk may curdle. Cover and let simmer on low heat for 30 minutes or more. The cabbage will become sweeter as it cooks, so you might want to add more salt at the end.
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