Low Sodium Creamy Coconut Cabbage Skillet

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Creamy Coconut Cabbage Skillet

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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1 small yellow onion, thinly sliced
3 cloves garlic, minced
½ tsp ground turmeric
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
1 small head green cabbage (about 1 ½ lb), cored and thinly shredded
1 can (13.5 oz) full-fat coconut milk
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp apple cider vinegar
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the coconut oil in a 12-inch skillet over medium heat until shimmering and fully melted.
2
Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

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