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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes. | 2. Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender. | 3. Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	4		chopped	-	-	-	-
carrot	3		peeled chopped	157.44	36.7872	3.5712	0.9216
celery rib	3		chopped	-	-	-	-
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
red bell pepper	1		chopped	-	-	-	-
zucchini	1		chopped	33.32	6.0956	2.3716	0.6272
potato	1		peeled chopped sweet	-	-	-	-
cabbage	1/2	cups	shredded	11.125	2.5810000000000004	0.5696	0.0445
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
allspice	1	tablespoon		15.78	4.3272	0.3654	0.5214
vegetable stock	3/4	cup		8.2875	1.5415	0.3978	0.11599999999999999
coconut milk	3/4	cup		414.0	9.972000000000001	4.122	42.912
sea salt				-	-	-	-
black pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.