Curried Cabbage with an Almond Crust
Prep Time:
10 minutes
Cook Time:
33 minutes
Total Time:
43 minutes
A tasty and hearty gluten-free dish, that can be paired easily with other Indian dishes as a side.
Ingredients
- 800g (28oz or 1 large head) sliced cabbage
- 40g (1.4oz or 3 tbsp) unsalted grass-fed butter (non-paleo)/ coconut oil (paleo-friendly)
- 2 tbsp curry powder
- 100g (3.5oz or 1/2 cup) filtered water
- 50g (1.8oz or 1/2 cup) almond flour
- 1 tsp Celtic/ sea salt
Instructions
- Preheat the oven to 220C/428C degrees fan
- In a large pot, melt the butter (or coconut oil for paleo-diets), add the curry powder and cabbage and fry over medium heat for 5 minutes, then add the water, salt and braise, stirring occasionally, for 20 minutes.
- Pour contents into a large oven dish, sprinkle with almond flour and bake for 10-13 minutes to crisp the almond flour.
- Serve as a side.
Notes
This is a delicious and hearty vegetable side that can be enjoyed with Indian cuisine or other roasts. Cabbage is high in glutamine, an important amino acid that helps with muscle recovery and repair and can help heal permeable gut syndrome.
Nutrition Information:
Yield: 8 Serving Size: 125g (4.4oz)Amount Per Serving: Calories: 106kcalTotal Fat: 7.5gNet Carbohydrates: 4.8gFiber: 4gProtein: 3.4g
