1. Prepare and Sauté:
Cut the savoy cabbage leaves into 2 cm strips. Heat a pan over high heat, add the diced onions and the toasted sesame oil.
2. Roast and Deglaze:
Sauté the onions until lightly browned. Add the savoy cabbage and turmeric, roasting briefly. Deglaze with water to help the cabbage cook through more effectively.
3. Refine and Season:
Add the coconut milk and lemon juice. Simmer gently until reduced to your liking. Season with salt and pepper to taste.
Nutritional Information (approx. per serving)
- Calories: 210 kcal
- Carbohydrates: 8 g
- Protein: 4 g
- Fat: 18 g
