Coconut Milk Braised Cabbage

By • July 27, 2015 0 Comments

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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

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Serves 2-3

  • 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
  1. Peel away any bruised, outer cabbage leaves. Trim ends and wash under running water. Slice cabbage and bok choy into vertical halves
  2. Mince garlic and grate ginger. Set aside until ready to use.
  3. 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!
  4. 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.
  5. Place bok choy in pot and cook for three minutes, turning once. Remove, then set aside.
  6. Add ginger, garlic, and turmeric to the pot. Reduce heat to low. Stir for about a minute. Aromatics should be fragrant!
  7. Add coconut milk and a generous pinch of salt. Stir.
  8. Add cabbage and bok choy back to pan. Cover and cook for 10-15 minutes. When ready to serve stir in walnuts and cilantro.
  9. Serve over your favorite grain, such as rice, quinoa, buckwheat, or millet.

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