- 1 tsp coconut oil
- ½ tsp cumin seeds
- ½ tsp black peppercorns
- ½ tsp coriander seeds
- 1 tsp nigella seeds
- ½ tsp turmeric
- 1 medium onion, diced
- 3 large garlic cloves, minced
- 2 inch piece of ginger, minced
- 1 small green chili pepper, finely chopped (optional)
- ½ tsp honey
- 1 small savoy cabbage, shredded, about 5 cups
- 1/3 cup water
- Juice of ½ a lime
- Sea salt, to taste
In a skillet, over medium heat, heat the coconut oil.
Add the cumin, black peppercorns, coriander seeds, nigella seeds, and turmeric; toast spices, stirring continuously, about 2-3 minutes .
Add the onion and cook until golden brown.
Add the garlic, ginger, chili pepper, and honey and cook a couple of minutes until soft.
Add the cabbage and water, stir to combine, lower the heat to medium-low, cover and let simmer for 5 minutes.
Uncover and add the lime juice and sea salt.
Raise the heat to high and cook uncovered for a couple of minutes to allow excess liquid to evaporate.