Ingredients
- 1/2 head green cabbage (about 5 cups chopped, purple would work)
- 1 med-large yellow onion
- 4 T coconut oil
- 1 T coriander
- 1/2 tsp salt
Servings: people
Instructions
- Peel the onion and cut off the root. Then cut it along the grain into long thin slices. Add it with about 2 T coconut oil to a medium-hot skillet and begin to saute, stirring as needed.
- While the onion is sauteing, remove any old or dirty outer leaves from the cabbage. Then chop the cabbage by cutting it from top to bottom into 1/2 inch slabs and then chopping each slab up into 2 inch or so pieces. Save the core for soup or stirfry.
- Add the coriander, salt, and cabbage to the skillet with the onion, with the other 2 T coconut oil. Stir frequently until it is all nicely browned and soft.
- Put the whole mixture into a food processor bowl and pulse until it is well-combined but the individual pieces are still visible. It will be a soft, creamy spread that holds together.
- Serve by dipping in veggies or spreading on crepes, pancakes, crackers, or sandwiches.
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