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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Ingredients
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1 tablespoon
coconut oil
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1/2
red or green cabbage
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3-4
baby boo toy
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1
clove garlic
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1-inch
knob fresh ginger
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1 cup
coconut milk
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1 handful
walnuts, roughly chopped
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1 handful
fresh cilantro, roughly chopped
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1 pinch
flaky sea salt
Directions
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Peel away any bruised, outer cabbage leaves. Trim ends and wash under running water. Slice cabbage and bok choy into vertical halves
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Mince garlic and grate ginger. Set aside until ready to use.
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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!
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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.
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Place bok choy in pot and cook for three minutes, turning once. Remove, then set aside.
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Add ginger, garlic, and turmeric to the pot. Reduce heat to low. Stir for about a minute. Aromatics should be fragrant!
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Add coconut milk and a generous pinch of salt. Stir.
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Add cabbage and bok choy back to pan. Cover and cook for 10-15 minutes. When ready to serve stir in walnuts and cilantro.
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Serve over your favorite grain, such as rice, quinoa, buckwheat, or millet.
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