Servings: 3


1 tbsp coconut oil
¼ cup broth (beef, alkaline or vegetable)
½ head cabbage, shredded
¼ tsp minced fresh thyme
1 tbsp minced fresh parsley
Salt and pepper


Melt the coconut oil in a large skillet over medium heat. Add the broth, then the cabbage and thyme. Once it comes to a simmer, cover and let the cabbage cook. Stir occasionally until the cabbage is wilted and bright green. Add salt and pepper to taste, as well as the fresh parsley leaves.

Portions: each 1/3 of the recipe contains 1 serving of healthy fat. Serve alongside your serving of protein and with 1-2 additional servings of vegetables.

Adapted from The New Best Recipe cookbook.