6 Servings
Ingredients:
- 1 small green cabbage, cored and diced, about 6 cups
- 1 cup vegetable stock
- 1 medium onion, diced
- 1/2 pound mushrooms (shiitake or oyster, if possible)
- 1 1/2 tablespoons cornstarch mixed into 1/4 cup cold water
- 1 tablespoon fresh dill weed, chopped, or 1 teaspoon dried
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon Manila Coco Virgin Coconut Oil
Instructions:
- In a covered pot over high heat, steam the cabbage in the stock for 5
minutes until it is just wilted and still bright green. Remove from heat and
remove cover.
- While the cabbage cooks, heat the virgin coconut oil in a large skillet or
wok, and sauté the onion and mushrooms until they brown. Add the cabbage and
heat through, mixing well. Stir the cornstarch mixture well and add it to
skillet. Bring mixture to boil, stirring, until liquid thickens. Reduce heat
and season to taste with dill, paprika, salt, and pepper.
Nutritional Information Per serving:
- 74 calories
- 3 g total fat (1 g sat)
- 0 mg cholesterol
- 10 g carbohydrate
- 2 g protein
- 1 g fiber
- 150 mg sodium
Recipe adapted from DrWeil.com.
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