Ingredients

• 1 large head of cabbage, shredded or chopped (yield 4-5 cups)
• 1 1/2 cups of leeks, cleaned and chopped or 1 1/2 cups yellow onions, sliced
• 4 cloves garlic, roasted
• 3 15-oz cans of unsweetened coconut milk
• 1⁄4 cup water
• 1/4 cup flat leaf parsley, chopped
• 6 sprigs fresh thyme
• 2 bay leaves

Spice mix

• 1 1/2 tsp turmeric, ground
• 1⁄2 tsp allspice
• 1 tsp ground coriander
• 2 TBSP curry powder
• 3/4 tsp Garam Masala (optional)
• 1/2 tsp black pepper
• 1/2 tsp chipotle powder or 1/2 tsp smoked paprika
• 1 cinnamon stick
• 3⁄4 tsp kosher salt

Method

1. ADD your prepared cabbage and leeks to a large, lidded container or 2-gallon ziploc bags, filling no more than 3/4 full.
2. BLEND your spice mix in a medium bowl, then add water, coconut milk, thyme and bay leaves; gently mixing until combined.
3. ADD the coconut/spice and fresh herbs mixture, pouring throughout the bags or large container over cabbage mixture and with gloved hands or spoons, mix to coat and combine.
4. REFRIGERATE overnight or, if express, no less than 2 hours (the longer you marinate, the more flavorful).
5. PREHEAT oven to 400°F, remove from fridge and bring to room temperature (approximately 30 minutes).
6. STRAIN your cabbage in a colander, placing a bowl beneath it to reserve the leftover marinade.
7. EVENLY distribute the cabbage to your parchment-lined baking sheets, place in oven for 40 minutes, turning then adding some additional marinade halfway through cooking time.
8. ADD remaining reserved marinade to a small pot, warm thru and set aside
9. REMOVE curried cabbage from oven, pluck out any inedibles (thyme stems, cinnamon stick, bay leaves) then toss or lightly dress with remaining marinade (optional).
10. FINISH by tossing with flat leaf parsley and enjoy!