The flavors combined in a pleasant, mild, and yummy way.½ tsp coconut oil
¼ C onion,chopped.
2 cloves garlic, minced
¼ C red cabbage, chopped 
½ C canned garbanzo beans
1 large radish, sliced
¼ C celery, chopped
1.5 oz box raisins
Up to ¼ tsp cinnamon
Up to ¼ tsp nutmeg
Up to ½ tsp curry powder
1/3 C coconut milk, lite
1.5 T white wine
1-1 ¼ C stuffed with Kale leaves ripped up to bite size
- Heat oil and sauté onion, garlic and cabbage; when limp or lightly browned
- Add and continue sauté, garbanzo beans, for 1-2 mins.
- Add and continue sauté, raisins, radish and celery, for 1-2 mins.
- Add spices and stir up.
- Add coconut milk and white wine and turn down to simmer with lid off, stirring. Add more liquid, if needed.
- Top with kale, cover and simmer until kale is wilted to your desire.
- Serve and enjoy.
Toasted almonds, optional with this recipe. I chose to be almond free tonight. This turned out to be pretty tasty. The raisins and spice undertones in the sauce, were delicious.
Rated a 4.45 on the Kale Scale.
