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Savory Sweet’n Spicy Cabbage

  • 20. February 2019
  • By Ariane
Savory Sweet’n Spicy Cabbage

Cabbage – schmabbage? This savory, sweet’n spicy recipe turns the simple vegetable into super yum!

Cabbage may not be the Marilyn Monroe of the produce aisle, but this humble plant is one of the world’s greatest heros in the realm of healing foods. And one of my favorite veggies since I can prepare it in a flash resulting in a hands down, super delish dish! I also love that it’s easily available year round and doesn’t break my bank account (um, hello Reishi Spore Oil). It is also loaded with gut friendly fiber, nutrients and antioxidants. Recent studies have shown that cabbage can help reduce inflammation as well as cholesterol, heal stomach ulcers, provide protection from cancer and boost brain function! Dear cabbage, you can are invited on my plate anytime!

Serves 2 – Prep time 15 to 20 minutes


  • 1 head of medium sized green cabbage, chopped
  • 6 tablespoons olive oil
  • 3 chopped garlic cloves
  • 1/2 teaspoon black pepper
  • 3 – 6 (depending on your heat tolerance) dried and crumbled up red chile peppers
  • 6 tablespoons Coconut Aminos or 2 tablespoons blackstrap molasses
  • 4 tablespoons Bragg’s Amino acids
  • 4 tablespoons coconut vinegar or apple cider vinegar
  • Pink Himalayan salt or sea salt to taste

Heat olive oil in a large pot. Saute the garlic, red peppers and black pepper on medium heat for about 30 seconds in the oil.

Add the cabbage and stir until most pieces are coated with the oil and spice mixture. Add the coconut aminos (or blackstrap molasses) and the Bragg’s aminos and stir again. Put the lid on the pot and continue to cook on medium heat for about ten minutes until the cabbage has softened. Make sure to stir the cabbage every couple of minutes so the spices, oil and vinegar are evenly distributed.

This savory, sweet and spicy cabbage is absolutely satisfying on it’s own but also makes a fantastic side dish.

In Joy, Ariane