Napa Carrot and Cabbage with Turmeric Gravy

This is a great side dish that’s full of fiber and turmeric, an antihistamine spice that can sometimes be difficult to incorporate into western pallets. I serve it over mashed potatoes or alongside roasted chicken. Make sure to use napa cabbage in particular, which is a more delicate variety than traditional cabbage.

You’ll need:

3 leaves napa cabbage

1 large or 2 small carrots, washed and peeled

1/2 white onion

1 clove raw garlic

1 teaspoon turmeric

1/2 teaspoon ginger

1/2 tablespoon coconut oil

1 teaspoon honey (optional)

1. Prep your veggies: cut your onion into thin rings, mince your garlic, cut your cabbage leaves into 1/4-1/8 inch slices (leaves and stems included), and use a peeler to sliver off your carrots into long ribbon strips.
2. Melt your coconut oil in a stainless steel pan. When it’s liquid, add your onions and garlic and sautee over medium heat until translucent.
3. Sprinkle your turmeric and ginger overtop the onions and mix.
4. Add the cabbage and carrots to the pan. Continue to cook until the spices begin to form a paste at the bottom of the pan, but do not burn!
5. Add about a cup of water to the bottom of the pan and scrape up any stuck bits to create a rich yellow gravy sauce.
6. Add your honey if you’ll be using it. This isn’t necessary but adds depth of flavor.
7. Reduce your pan to low heat, cover, and simmer for 10 minutes. Uncover your pan and check the mixture – if your gravy is too thin, let it boil off a little uncovered.
8. Serve hot, or freeze – this reheats well.