Thanks to Carol Markowski, a Food for Life participant for sharing this recipe. Enjoy!

• 1 lb green cabbage, washed
• 1/4 cup veggie broth or water
• 1/2 cup onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp dried thyme or 2 sprigs fresh thyme
• 1/2 tsp cumin
• 1-2 carrots, chopped
• 1 14 oz can coconut milk (low fat is fine)
• 1/2 cup water
• 3/4 tsp salt or to taste

Slice cabbage in 1 inch thick strips; set aside in a bowl.

Heat water or broth in large pot on medium high heat.

Add onions and garlic and cook till soft.

Add coriander, turmeric, thyme, cumin, carrots, cabbage and stir. Add coconut milk, water and bring to a boil.

Cover pan and reduce to a simmer and cook for about 20 minutes till sauce thickens.

Note: You might garnish dish with some chopped cherry tomatoes. Serve over some brown rice.