Thinly slice the cabbage into ribbons, discarding any tough core.
Step 2
Heat the coconut oil in a skillet over a low/medium heat. Thinly slice the garlic and add to the skillet along with the shallot. Sweat gently for a minute or two until tender.
Step 3
Add the cabbage noodles, curry powder and lime juice. Stir well and pan fry for a couple of minutes.
Step 4
Add the stock and simmer over medium heat stirring regularly, until all the stock has evaporated and the cabbage is tender.