This dish is very flexible. Just the cabbage alone is very healthful but the other stuff just cranks up the nutrition.

Serves 2


2-3 cups cabbage, chopped

1 cup carrot, grated (use more if you want to)

1 red onion, chopped (optional)

1/2 red capsicum, chopped thinly (optional)

1/2 green capsicum, chopped thinly (optional)

1/2 cup leek, white end stalk only, cut into 3mm rings (optional)

2 Tbsp apple cider vinegar (if you have it)

4 Tbsp tamari or gluten free soy sauce

2 Tbsp coconut oil or walnut oil

1/2 cup sultanas or raisins (or chopped dates)

1/4 cup raw cashews (optional)


Heat the oil first and then add all the vegetables, except the carrots and sultanas. Stir fry on high heat for a couple of minutes until the cabbage starts to brown. Then add the apple cider vinegar, soy sauce and carrot and stir fry for about 5 minutes. Add the cashews and fry for another 60 seconds. Raw is good but you’ll know how you like it.

Once cooked, add the sultanas and serve immediately.


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