Coconut Curry Red Cabbage
I just picked up a beautiful head of red cabbage at the farmers market. I prefer red cabbage to the green version. Cabbage’s red color indicates its abundance of anticancer and antioxidant flavonoids. These phytonutrients increase the activity of the liver’s detox enzymes, prevent tumor growth, and scavenge free radicals. Here is a fun fact, red cabbage has 6-8 times more Vitamin C than green cabbage. It is an alkaline food, low calorie but boasts a good amount of calcium, potassium, vitamins B6, and A. This sweet and versatile veggie helps to reduce both Kapha and Pitta as it clears excess heat from the system and moves stagnation out of the stomach, lungs and the large intestine. I just whipped together a fun red cabbage recipe, I hope you enjoy it.
Print the recipe here.
Ingredients
1/2 Medium Red Cabbage Shredded
1 Leek sliced thinly white parts into the green
1 tablespoon ghee or coconut oil
1 teaspoon black cumin seeds (option: regular cumin seeds or omit)
2 teaspoons curry powder
1 can coconut milk
1/2 cup shredded coconut toasted
1/2 cup toasted cashews
1 teaspoon pink salt
1 lime sliced into wedges
1/2 cup cilantro leaves
DIRECTIONS
Heat a thick bottomed sauté pan. Add the ghee or coconut oil.
Once hot add the black cumin seeds if using. Allow the seeds to pop then add the curry powder and stir to release the aroma, about 30 seconds.
Add the leeks and stir well to coat and turn the heat down to caramelize.
While the leeks are cooking separately toast both the coconut and the cashews, then set aside.
Once the leeks are soft and translucent add the shredded cabbage. Stir to coat with the leeks and the spices. Add the can of coconut milk and salt.
Stir again so that all the ingredients are well blended.
Sauté until the cabbage is cooked but not too soft. Add 1/2 of the coconut and cashews and quickly stir to mix. Transfer to a bowl or rimmed plate, garnish with remaining toasted coconut and cashews, a large pinch of cilantro leaves and a squeeze of lime.