Indian Spiced Cabbage

Gluten-free, dairy-free, grain-free, paleo, low FODMAPs, vegan, Whole 30, plant-based and delicious!

This is a satisfying, versatile vegetable dish. It’s great cold the next day and even makes a lovely side at Thanksgiving!

(Serves 6)

Ingredients:

6 c. thinly sliced red cabbage

1 TBL avocado oil

1 TBL garlic infused olive oil

1 tsp ground turmeric

1/2 tsp cumin seeds

1/2 tsp crushed red pepper flakes (or more if you like it hot)

1 tsp sea salt

4 TBL raisins

1 TBL apple cider vinegar

1 bunch chopped fresh cilantro (or parsley if you’re a super taster!)

Directions: In large skillet, sauté red cabbage on medium heat in 1 TBL avocado oil until it starts to wilt. Make a well in the center of the pan and add the spices. Stir spices for about 30 seconds, or until fragrant, then mix with the cabbage. Add raisins and vinegar for last five minutes of cooking. Finish with 1 TBL garlic olive oil. Remove from heat and top with chopped cilantro.

Nutritional Highlights: Good source of vitamins C, B6 and K and minerals like iron, manganese and potassium.