Kenyan Curried Cabbage
- 2 tablespoons butter
- 1 medium cabbage head shredded
- 1/2 small white onion - finely minced
- 1 cup shredded carrots
- 1/4 cup heavy cream
- 1 teaspoon curry powder
- 1 teaspoon salt (or 2 tspns sea salt)
- 1/2 teaspoon freshly-ground white pepper
In large skillet over medium heat, sauté minced onion in butter until translucent.
Add shredded cabbage and continually toss for several minutes to partially cook. Sprinkle curry powder and white pepper over the cabbage and mix well.
Pour in heavy cream and allow 1 to 2 minutes for it to reduce. Add salt and stir in shredded carrots and continue cooking until the carrots are heated through. Do not overcook.
This recipe yields 8 servings; 6 carb grams per serving.