3 red and orange bell peppers, seeded and finely chopped
1 (3 1/2-pound) head green cabbage, cored and finely chopped
1 cup coarsely chopped cilantro
3/4 teaspoon kosher salt
How to Make It
Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 minutes or until cabbage is crisp-tender. Stir in cilantro and salt.
Quick to make and good flavors. The yellow color from the turmeric was
appetizing. DH can't abide cilantro so we nixed that. I could have
replaced it with parsley, come to think of it. Oh well. Also used peas
and carrots since I had no frozen peas, and tripled the coconut flakes. I
cut the recipe in thirds and it was plenty for two.
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