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Author Notes: Bok choy and cabbage are cooked to perfection in a coconut milk, turmeric, garlic, and ginger braise until luscious and decadent dish of bold flavors and unforgettable textures —Tasty Plan
- 1 tablespoon coconut oil
- 1/2 red or green cabbage
- 3-4 baby boo toy
- 1 clove garlic
- 1-inch knob fresh ginger
- 1 cup coconut milk
- 1 handful walnuts, roughly chopped
- 1 handful fresh cilantro, roughly chopped
- 1 pinch flaky sea salt
- Peel away any bruised, outer cabbage leaves. Trim ends and wash under running water. Slice cabbage and bok choy into vertical halves
- Mince garlic and grate ginger. Set aside until ready to use.
- Place a heavy pot, such as a cast iron over medium heat. Add one tablespoon of coconut oil. Heat for three to five minutes. Oil should be hot. To test the oil’s temperature, add a piece of cabbage, if it sizzles, it is ready!
- Place cabbage, cut-side down and cook for five minutes, flipping once. Edges should be golden and cabbage should have started to wilt. Remove from pan and set aside.
- Place bok choy in pot and cook for three minutes, turning once. Remove, then set aside.
- Add ginger, garlic, and turmeric to the pot. Reduce heat to low. Stir for about a minute. Aromatics should be fragrant!
- Add coconut milk and a generous pinch of salt. Stir.
- Add cabbage and bok choy back to pan. Cover and cook for 10-15 minutes. When ready to serve stir in walnuts and cilantro.
- Serve over your favorite grain, such as rice, quinoa, buckwheat, or millet.
- This recipe was entered in the contest for Your Best Recipe with Coconut