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Caribbean Cabbage and Coconut 

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Ingredients
  

  • 1 tablespoon canola or coconut oil
  • 1 large onion copped
  • 4 cloves garlic chopped
  • 3 carrots chopped
  • 3 celery ribs chopped
  • 1 jalapeno chopped
  • 1 red pepper chopped
  • 1 zucchini or yellow squash chopped
  • 1 small potato or sweet potato chopped
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon allspice
  • 1/2 cabbage shredded (approximately 8 cups)
  • 3/4 cup vegetable stock
  • 3/4 cup light coconut milk
  • sea salt and pepper to taste

Instructions
 

  • In a large soup pot, heat oil over medium-high heat.  Add chopped onion, garlic, carrots, celery, jalapeno, red pepper, zucchini and potato (or sweet potato).  Saute until vegetables soften, about 10 minutes.  Add shredded cabbage and stir to coat.  When the cabbage starts to wilt, add thyme, allspice and vegetable stock.  
  • Reduce heat to medium, cover and cook for 20 minutes, or until vegetables are tender.  
  • Before serving, stir in the coconut milk and season to taste.  Serve with brown rice, quinoa, millet or roti.