INGREDIENTS:
- Olive oil
- 1 brown onion, diced fine
- 2 stalks of celery, diced fine
- ½ poblano chili, diced fine
- 2 garlic cloves, diced fine
- 1 tsp cumin
- ¼ tsp oregano
- ½ tsp JF Spicy Salt
- 8 cups green cabbage, chopped
- Carrots, chopped
- 1 (14oz) can of diced tomatoes (sub stewed tomatoes)
- 6 cups vegetable stock
TOPPINGS:
- A dollop of plain coconut yogurt (I like Culina)
- Cilantro, roughly chopped
- Jalapeño, deseeded and diced
- A squeeze of fresh lime
- JF Spicy Salt, to taste
PROCESS:
1. In a large dutch oven, warm the olive oil over medium/medium-high heat and begin to sauté your onion, celery, poblano chili, and garlic.
2. Season with cumin, oregano, and JF Spicy Salt. Allow that to become slightly translucent over the heat.
3. Work in your chopped cabbage, carrots, and the can of diced tomatoes; combine throughout.
4. Pour in your vegetable stock. Bring this to a boil, then cover and let simmer over low heat for about an hour.
5. Once time has elapsed and you’re satisfied with the consistency, transfer to serving bowls and enjoy warm topped with a dollop of plain coconut yogurt, cilantro, jalapeño, fresh lime, and my JF Spicy Salt.