SIDE DISH

CARIBBEAN CABBAGE

AND COCONUT

Crunchy, creamy, sweet and spicy come together in this vegan stew.

• 1 tablespoon canola or coconut oil

• 1 large onion, chopped

• 4 garlic cloves, chopped

• 3 medium carrots, peeled and chopped

• 3 celery ribs, chopped

• 1 jalapeño pepper, chopped

• 1 red bell pepper, chopped

• 1 medium zucchini or yellow squash, chopped

• 1 sweet potato, peeled and chopped

• ½ head cabbage, shredded (about 8 cups)

• 1 tablespoon fresh chopped thyme

• 1 tablespoon allspice

• ¾ cup vegetable stock

• ¾ cup light coconut milk

• Sea salt and pepper to taste

In a large pot, heat oil over medium-high heat. Sauté onion, garlic, carrots, celery, jalapeño, bell pepper, zucchini and potato until softened, about 10 minutes. Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.

Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti. Makes 4 to 6 servings.

Per serving: 238 calories (41 percent from fat), 11.8 g fat (6.9 g saturated, 2.8 g monounsaturated), 1.4 mg cholesterol, 6.2 g protein, 31.5 g carbohydrates, 8.5 g fiber, 172.5 mg sodium.

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