This is as rich and tasty as when you use dairy cream, but is suitable for people who can’t tolerate dairy products. The fat in coconut oil is extremely healthy – it’s easily used as energy, aids absorption of vitamins in the cabbage, and is antiviral and antifungal, so it’s great for immunity and warding off winter snivels too.
200g green, white or savoy cabbage, stems removed and discarded
½ tsp. coconut oil
1/2 onion, finely chopped
1 garlic clove, crushed
75ml coconut milk
Chop the cabbage and steam or boil until just tender. Drain, and set aside.
Heat the oil in a large pan, and stir fry the onion and garlic gently until soft.
Pout in the coconut milk and heat until it starts to bubble.
Season the creamy mix then stir in the cooked cabbage.
Give it all a good stir and allow the cabbage to heat up again, before serving.