This recipe is super easy to make and delicious as a side dish with most meals. Cabbage and onion are fantastic foods that support the health of our friendly gut bacteria. Experiment with your fats and oils for a slightly different flavour.
1/2 brown onion, sliced
1 cup white cabbage, shredded
5 medium mushrooms, sliced
1 cup green beans, chopped in half
1 tsp himalayan salt
1/4 tsp cayenne pepper
1/2 tsp turmeric
1 tsp ground black pepper
1 tbsp coconut oil (or ghee or organic butter)
Heat onion, spices, salt and pepper in a large sauce pan. Stir for a couple of minutes until aromatic and until onion becomes slightly translucent.
Add coconut oil and stir through. Add remaining ingredients, toss and leave covered for 8-10 minutes on medium to high heat.
Stir occasionally. The cabbage and mushroom should keep the mixture moist. If mixture starts to stick to the pan, add a small amount of bone broth, water or an extra tablespoon of coconut oil.
I like to uncover the vegetables in the last two minutes.
Serves 2 as large side dish or 4 as small