Ingredients:

  • 2 lbs green cabbage, shredded
  • 4 oz yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp Jamaican curry powder
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced onion and sauté for 3-4 minutes until translucent.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Add the shredded cabbage to the skillet and sauté for 5-7 minutes to develop a slight sear and prevent the vegetable from becoming waterlogged.
  4. Lower the heat to medium-low. Stir in the curry powder and thyme, coating the cabbage evenly.
  5. Pour in the coconut milk and add salt and pepper. Cover with a lid and simmer for 5-8 minutes, or until the cabbage is tender but still retains a slight bite.
  6. Remove from heat. Stir in the fresh lime juice and garnish with chopped parsley before serving.