Creamy fried cabbage, a favourite side dish with the added benefit of using three pre-biotic vegetables, cabbage, onion and garlic, which provide soluble fibre to the small intestine and support digestion. Leftovers are delicious with breakfast eggs. Drop the cream if you’re lactose intolerant.
1/4 cabbage with the stalk cut out and sliced into thin strips, then cut in half again
1 onion, red or brown, chopped
large garlic clove or 3 small ones crushed in pestle and mortar
4 tablespoons coconut oil
1/4 cup cream or more
Salt and black pepper
Heat the coconut oil in a large pan.
Add the onion the turn down the heat and let it cook down until it is sweet and transparent, stirring now and again.
Add the garlic, stirring and let the flavour develop for 5 minutes.
Turn up the heat and add cabbage.
Toss the cabbage around with the onion and garlic stirring continuously until the cabbage is wilted but still crisp.
Stir in the cream and simmer for about 7 minutes to reduce the cream.
Season and serve right away.