Prep Time: 15 minutes
Cook Time: 60 minutes
Keywords: braise side gluten-free vegetarian low-carb soy-free sugar-free vegan onion celery cabbage carrot Italian
Ingredients (Serves 5)
What you have available in the crisper, garden and storage (e.g., onions). In the case of the photo above:
- 3 tablespoons / 45 ml extra-virgin olive oil or avocado oil
- 7 ounces / 200 g red onion, diced small
- Leaves from a few sprigs of fresh thyme
- 7 ounces / 200 g celery, diced small
- 5 ounces / 140 g rainbow carrots, scraped, rinsed and sliced (if large, sliced into half-moons)
- 1 garlic clove, minced
- 1/2 teaspoon Harissa spice mix
- 1 1/4 pound / 20 ounces / 570 g green cabbage, quartered and thinly sliced
- 2-3 tablespoons / 30-45 ml coconut milk
- Fine sea salt, to taste
Instructions
Warm up the oil in a lidded 5-Qt cast-iron Dutch oven.
Add the onion and stir well, then add the thyme leaves and stir. After a couple of minutes, add the celery and carrots and stir. After a couple of minutes, cover the pot and cook the vegetables on gentle heat for 12-15 minutes, stirring every now and then.
Uncover the pot, add the garlic and sprinkle the Harissa, stir well and continue cooking for a couple of minutes. Add the cabbage, stir well, cover and cook gently for 20 minutes.
Add the coconut milk and, if necessary 1-2 tablespoons of water to the vegetables, stir well, cover and continue cooking until the vegetables are soft. Check after 20 minutes and gauge the amount of time still needed.
Adjust salt, give it a final stir and take off the heat. Serve warm.
