1 large red pepper (and olive oil to coat — about a teaspoon)
2T coconut oil
1/4t powdered turmeric
1/2t coarse sea salt
1/4 cup minced scallion
2T minced garlic
1T lemon juice
3 cups loosely packed shredded cabbage (I use coleslaw mix)
2T kalamata olives, minced
2T of nutritional yeast
Sea salt and black pepper to taste
Lightly oil and roast the red pepper in a oven on 450F.
When the skin has until lightly charred, remove the red pepper, cool, peel, seed and dice in 1/2″ pieces.
In a frying pan, bring the oil and sea salt to heat on medium high.
Add the scallion and saute for 2 minutes.
Add the garlic and turmeric and saute for 2 minutes.
Add the cabbage, red pepper and lemon juice.
Saute for 5-8 minutes or until the cabbage is wilted, but not soft.
Remove from heat.
Add the nutritional yeast, olives, and stir to combine.
Add additional sea salt and black pepper to taste.