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Sautéed Cabbage with Daikon and Carrots Recipe

Cabbage and Carrots

Got Thyme? With just a little time, you’ll thrill your family with this delicious recipe. When cooked lightly, cabbage has a much sweeter taste. This dish is crisp and sweet with a tangy finish by adding lemon at the end. Enjoy!


  • 1 Tbsp coconut oil
  • 2 carrots, julienne
  • 3-4” daikon, julienne
  • 5 green onions, chopped
  • 1-2 cloves of garlic
  • 6 cups finely shredded green cabbage
  • 1/4 tsp dried thyme
  • Celtic Sea Salt TT
  • 2 Tbsp water
  • 1 tsp fresh lemon juice or TT
  1. In large skillet, heat oil over medium-high heat.
  2. Add carrots, daikon, onion, and garlic, and cook for 1 minute, stirring constantly.
  3. Add cabbage, and toss to coat with oil.
  4. Stir fry for 2 minutes, season with salt and thyme, and add the water.
  5. Cover and cook for 5-8 minutes, stirring occasionally until cabbage is tender, but do not overcook. Reduce heat if necessary to avoid burning.
  6. Once cabbage dish is plated, sprinkle lemon juice over, and serve immediately.
  7. Serve hot. (Do not add lemon juice until ready to eat.)


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