Caribbean Cabbage and Coconut

Found this in The Seattle Times (they apparently got it from The Miami Herald, LOL) - the article lauded the health benefits of coconut oil in spite of its rather high saturated fat level & then suggested either canola (blech!) or coconut oil for the dish. Me? I use coconut or peanut oil for high temps or more neutral flavors & olive oil otherwise. I was drawn to the cabbage in the recipe as we are in the process of harvesting our cabbage patch. Can't use all of it for sauerkraut & cabbage rolls, ya know? -- posted by Buster's friend
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