Cabbage doesn't really rock my world but prepared this way, I feel like I could eat it every day. Sauted in coconut milk, all of the flavours come to the forefront. This is a surprising dish that you will end up falling in love with.
In a frying pan, add 2 tsp coconut oil and toast 1tsp cumin seeds, 1 tsp fennel seeds and 1 minced clove garlic. Add 1 large chopped onion, 1/2 tsp salt and cook over medium heat until onions are caramelised. Add 2 cups of shredded cabbage, stir and cook for another 5 mins. Add 2 cups coconut milk and cook for 20mins.
By Matias Sora
photo: pardonyourfrench.com
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