Prep Time: 10-15 Minutes
Cook Time: 30-40 Minutes
Approx. Total/Net Carbs for Entire Dish:
45 g / 35 g
1/2 head of cabbage, chopped or shredded
1 onion, diced
3 cloves garlic, minced
1 1/4 teaspoon ground ginger
3 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon cayenne
Coconut oil for sautéing
Tips & Substitutions
Knowing when to stir and how frequently takes some practice because, on the one hand, you want to move your food around so it doesn't burn and everything gets cooked. However, every time you move the food it takes a few seconds for things to heat up again (kind of like when you open the oven but to less of an extent). This heat loss is also why when searing meat you don't want to keep flipping the meat. With practice though this will become second nature, so don't worry too much about it.
Cabbage can be quite varied sizes. We typically try to get the smaller ones because cabbage is filling. When we get the larger cabbages we end up having around 3-4 meals worth of cabbage and that's too much for us.
We generally use red cabbage because it's prettier and our grocery store typically has smaller heads of red cabbage as opposed to green but either is fine.
I must have meat! Never fear my fellow cave-human! Adding meat to this dish (and really any dish) is easy. We like to add ground meat. To make sure it gets browned, we add in step 5 and continue cooking until browned and cooked through. You can also cook up some guanciale or bacon before step 1 and then cook the onions in the resulting fat. The options are endless!
Heat coconut oil in a large pan or pot over medium heat. Add onions and sauté until translucent and soft. You will also see some browning as well but just move the onions occasionally to prevent burning.
Add the garlic and cook for about a minute until fragrant.
Bring the temperature down to low, add some additional coconut oil (start with a tablespoon but add more if you need), and add the cabbage as well as all of your spices.
Stir so that the cabbage is mixed with the onions, garlic, and spices. Cook with lid on for about 10-15 minutes to start getting the cabbage tender, stirring occasionally.
Remove the lid, turn the heat up to medium to medium high, and cook 5-10 more minutes, stirring occasionally. The point of this is to get the excess liquid that likely developed while the lid was on to evaporate.
Once the cabbage is tender but still has a little bite, serve and enjoy!