West Indian-Style Cabbage

I originally got this recipe from ‘Organic Express’, a veggie delivery service we had when we lived in Calgary 15 years ago, and I haven’t changed it much. Sometimes I use black mustard seeds, which is striking.

Great served with basmati rice, or with a pork tenderloin.

  • 1 head cabbage, chopped (sliced thin on a mandoline is nice)
  • 2 T olive oil or ghee or a blend
  • 1 tsp mustard seeds
  • 1/2 cup water or broth
  • 1/2 tsp cayenne pepper
  • 3T shredded unsweetened coconut
  • 1/2 tsp ground turmeric
  • 2 tsp cumin
  • Sea salt to taste
  • juice of 1 lemon (optional)

Heat the oil in a large skillet. Add the mustard seeds, heat and cover while seeds pop. Add cabbage and stir-fry until well-coated. Add water or broth, cover and simmer 15-20 mins. Mix in turmeric, cayenne, cumin, coconut and salt. Cover and simmer 10 mins more. Stir in lemon juice just before serving.

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