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Spicy cabbage ribbons with onion, celery and coconut cream for Full GAPS

Spicy Cabbage Noodles With Coconut Cream for Full GAPS

Tender cabbage ribbons with onion, celery and garlic, finished with tikka masala spices and a little coconut cream. A dairy-free Full GAPS side with a slight crunch from the celery.
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Servings: 3 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons coconut oil
  • 1 medium onion sliced
  • 4 ribs celery sliced
  • 4 large cloves garlic crushed and chopped
  • 1 large green cabbage core removed; cut into quarter-inch ribbons
  • 2 tablespoons coconut aminos without added sugar or flavoring
  • 2 teaspoons tikka masala spice blend dry blend of plain spices, without starch, sugar or additives
  • 2 tablespoons pure unsweetened coconut cream without gums, starch or other additives
  • sea salt to taste

Equipment

  • 1 large Le Creuset Artichaut skillet
  • 1 Knife and cutting board
  • 1 Spatula
  • 1 Measuring spoons

Method
 

  1. Quarter and core the cabbage, then slice into ribbons about 1/4 inch wide. Slice the onion and celery. Crush and chop the garlic.
    Green cabbage cut into quarter-inch ribbons for Full GAPS cabbage noodles
  2. Heat the coconut oil in a large skillet over medium heat. Add the sliced onion, then the celery, garlic and cabbage. Add cabbage in handfuls as it begins to wilt if necessary.
  3. Cook over medium heat, stirring frequently to prevent sticking. After about 10 minutes, add the coconut aminos.
  4. Continue cooking and stirring until the cabbage is limp and the onion is translucent. The celery should still have a slight crunch. Lower the heat if the vegetables begin catching.
    Cabbage, onion and celery softening in an Artichaut skillet before coconut cream is added
  5. Stir in the tikka masala spices and coconut cream. Cook for 5 more minutes, turning the vegetables so the seasoning coats the ribbons.
  6. Remove from the heat. Taste and add sea salt as needed, then serve hot.

Notes

Full GAPS after the ingredients are introduced and tolerated. The dry spice blend may contain paprika or chili, so this version is not nightshade-free.
Use coconut cream, not sweetened cream of coconut or a large splash of thin coconut milk. Choose a plain spice blend without starch, sugar, flavor enhancers or additives.
Allow about 10 minutes before adding the coconut aminos, then cook until the vegetables reach the stated texture, followed by 5 minutes with cream and spices. The time needed to soften the cabbage varies.
For a larger batch, use enough pan space to stir comfortably or cook in batches. Refrigerate leftovers promptly in a covered container and reheat gently.

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