2 tablespoons extra-virgin olive oil, palm or coconut oil
2 medium yellow onions, halved and thinly sliced (into halfmoons)
3 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 bird’s eye chili, habanero, or Scotch bonnet pepper, halved and de-seeded
1 medium head of purple cabbage, chopped into shreds
2 pinches of sea salt
1 tablespoon water
- Heat the oil in a large pan, skillet or pot on medium heat.
- Add the onion, garlic, ginger and chili pepper. Cook, stiring occasionally, until the onion starts to brown.
- Add the shredded cabbage, 2 pinches of sea salt, and 1 tablespoon of water. Toss to cover. Cook for 10-15 minutes until the cabbage is soft, stirring occasionally.
Serve hot and enjoy!
An Oldways recipe and photo.
Saturated Fat: 1g; Sodium: 45mg