Low Iodine Creamy Coconut Cabbage Skillet
Total time30 min
Prep time10 min
Cook time20 min
4.7(12)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 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
- 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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