1 red chili chopped
2 clove garlic crushed and chopped divided in 2
1 shallot peeled, halved and sliced thinly
2 cups cauliflower chopped in small pieces
1/2 cup sliced red peppers
1 cup thinly sliced white cabbage
1 tablespoon coconut oil
1 tablespoon crunchy peanut butter
2 tablespoons tamari
1 teaspoon coconut sugar or honey
1 tablespoon lemon juice
4 tablelspoons olive oil
Heat the coconut oil in a large skillet. Add the chopped garlic, chili and shallot, stir and cook for 2 to 3 minutes. Add the cauliflower, red pepper and cabbage stir for 1 or 2 minutes then cover and leave on a low heat for 5 minutes. While its cooking prepare the dressing. Add the peanut butter, tamari, lemon juice, coconut sugar and garlic, mix well with small whisk, when creamy add the olive oil, whisk it in and test and adjust for your personal taste. Drizzle over the vegetables and serve with a protein of your choice.
Cabbage is a great source of many vitamins and minerals including vitamin K, C and B6. Its a great source of fiber, antioxidants and is also anti-inflammatory. It also contains the important amino acid LGlutamine which helps preserve muscle tissue and may help gut function. Cabbage has been used to treat stomach ulcers.