Curry cabbage is another quick dish that I could prepare for my husband seven days a week and he would still be happy to eat. He usually enjoys it with brown rice or quinoa and a salad with avocados. So this afternoon as he went to pick up our daughter Devannah from work, I decided to surprise him with one of his favorite dishes.
Cabbage is packed with nutrients, a member of the cruciferous vegetable family known to prevent cancer. Cabbage is an excellent source of vitamin C which provides anti-inflammatory benefits and protects coronary arteries from damage. Curry cabbage is also gluten-free and allowed in phase 1 candida diet if carrots are omitted.
- 1 pound cabbage, washed
- 2 tablespoons coconut oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme or 2 sprigs fresh
- 1/2 teaspoon cumin
- 1 carrot, chopped
- 1-14 oz can coconut milk
- 1/2 cup water
- 1/2 teaspoon sea salt or to taste
Slice cabbage in 1 inch thick strips, set aside in a bowl. Heat oil in a large saucepan on medium high heat. Add onion and garlic and cook until is soft about 3 minutes stirring. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a bowl. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens