Curried Cabbage with Cashews (Gluten and Dairy Free)

Ta da, another recipe for that large cabbage that is sitting in your crisper.
I can't claim to have created this recipe but have adapted it from Washington's Green Grocer.   It is really delicious and so easy to make.  I love cabbage at this time of year because it is so fresh and full of vitamin C which is great for the start of cold/flu season.

Ingredients (makes 4 side dishes)

• 1 tablespoon olive oil, coconut oil, ghee or grass-fed organic butter
• 1 teaspoon curry
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1/2 medium size cabbage diced into bite size pieces
• 1/3 cup cashews (I used raw, unsalted)
• salt and pepper to taste

Directions

1. In a large frying pan or wok on medium heat add oil/butter.
2. Add curry, turmeric and cumin.  Fry for 30 seconds to bring out their flavours.
3. Add cashews and cabbage.   Fry for 10-12 minutes until cabbage is soft, stirring frequently.
4. Serve.