Slightly Spicy Cabbage

½ sweetheart cabbage (sliced thinly)

2 shallots (chopped finely)

1 pointed red pepper (sliced)

6 baby plum tomatoes (halved)

2 large field mushrooms (chopped)

1 clove garlic (minced)

1 tbsp. coconut oil

Ground Sumac (a good alternative for this would be ground paprika)

Serves 2-3

  • Brown the shallots in the coconut oil, then add the sliced red pepper and the minced garlic
  • Once the pepper is starting to soften add the plum tomatoes and mushrooms.
  • When the mushrooms are starting to cook add the cabbage and fry off for about 5 minutes or until the cabbage is just starting to turn translucent.
  • Tip into a warmed dish and sprinkle over the ground Sumac (or paprika).
  • You can keep this warm in the oven for 10 -15 minutes until your protein dish is ready if you need to.

I used Bart’s Ground Sumac. It adds a lovely flavour which is slightly spicy and gives a delicious warmness to the dish. It’s a good flavour to try if you fancy experimenting, but you don’t want to try anything too outrageous.

 

 

 

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