It’s been five months since I decided to stop eating meat and focus my diet on plants and ditching the alcohol. In that time, I have lost 35 lbs., and I continue to lose weight weekly. I’m rounding the corner on a weight that I have not seen since my early to mid thirties. That was almost 20 years ago! Once menopause began, I had resigned myself to believing that my body had changed forever, and I just had to deal with it. I was so wrong in thinking that way! You can do this too! It’s only a few pivots to choose health and happiness for your body, mind, and spirit.
I had a head of cabbage and wanted to sear it then braise it in a creamy sauce, but I wanted to try and keep the dish Vegan without adding dairy to it. Coconut milk for the WIN! I added chickpeas to this to bump up the protein, and the dish felt luscious like I was eating comfort food! This dish filled me up, was packed with incredible flavor, and left me feeling very full and satisfied. My husband used the spice blend in this dish to season a piece of chicken and added it to the dish. He loved it!
Coconut Braised Cabbage
1 head of green cabbage
1 can coconut milk
1 can chickpeas
1 red bell pepper
2 shallots sliced
2 minced cloves garlic
2 tbsp. minced fresh ginger
1 tbsp. tomato paste (or if you have it Harissa to make it spicy)
1 cup vegetable broth (you can use chicken broth as well but it will not be Vegan)
1 tbsp. curry powder (optional but it adds so much flavor and umami)
1 tsp. cumin
1 tsp. corriander
1 tsp. mustard seeds
1 tsp. turmeric (you can ditch all the above spices and just use turmeric but WHY?!)
Salt and pepper to taste
2 tbsp. avocado or olive oil
Rice – your favorite for serving
Garnish:
Chopped peanuts
Cilantro
Lime
Directions:
- Cut cabbage in quarters leaving the core intact. It will keep the cabbage together when you sear it. Season cabbage with salt and pepper. Cut bell pepper into long strips. Mince and chop garlic and ginger.
- In a large braising skillet or cast iron pan, heat to medium.
- Add avocado oil. When it begins to shimmer, add cabbage quarters. Leave it alone in the pan and let it sear until golden brown (about 5 minutes), then flip and let the other side sear. Then remove from pan and set aside.
- In the same skillet, add shallots and sear until translucent. Then add ginger, garlic, and all of the seasonings. Be sure to add salt and pepper! It makes everything SING! Saute for about one minute.
- Add bell pepper and saute for one minute.
- Add vegetable broth, coconut milk, juice of half the lime, plus zest of one lime. Reserve the other half of the lime for garnish.
- Add chickpeas and stir to combine.
- Place the seared cabbage into the pan. I like to arrange them like petals in a flower with the bell pepper spaced out between them. Bring to boil and reduce to simmer. Braise for 25 minutes or until cabbage is soft.
Serve over rice with peanuts, cilantro, lime, and know that you are eating for your future; a healthy body, mind, and spirit!
