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Wash and thinly slice the cabbage. Chop the onion and mince the garlic. Grate the fresh ginger.
Cook the Aromatics:
Heat the olive oil (or coconut oil) in a large skillet or wok over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes, or until softened.
Add Garlic and Ginger:
Add the minced garlic and grated ginger to the pan, and cook for another 1-2 minutes until fragrant.
Add the Spices:
Sprinkle the curry powder, turmeric, cumin, and chili powder (if using) into the skillet. Stir well to coat the onions, garlic, and ginger in the spices, cooking for about 1 minute.
Cook the Cabbage:
Add the sliced cabbage to the pan. Toss it well in the spice mixture and cook for 5-7 minutes, stirring occasionally, until the cabbage begins to soften.
Add Coconut Milk:
Pour in the coconut milk and stir to combine. Cook for an additional 5 minutes, allowing the cabbage to become tender and the flavors to meld together. If you prefer a lighter version, you can replace the coconut milk with vegetable broth.
Season and Serve:
Season with salt and pepper to taste. Garnish with fresh cilantro and a squeeze of lemon juice for an added burst of freshness.
Serving and Storage Tips:
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