When I seen a recipe in food.com for braised coconut cabbage I knew I had to do one eventually. This was before I had a blog and now it’s time to act.
I very much love cabbage and I love coconuts. This is a very simple and easy recipe. I added 1 cooking spoon of olive oil to the pot then sliced 1/2 head of cabbage and added it to the pot and turned the burner down to low heat. I cooked it until it became soft. I added 1 onion cut in half moon slices. The type of onion really doesn’t matter and at times I would use a shallot. I just don’t use green onions for this recipe.
I added 1 pinch of black peppercorns to my mortar and pestle and ground them. I added it to the cabbage. I added 1 bullion cube, 2 dashes of maggi or knorr aroma and 1 can of coconut milk and my twist is one small red chili. It can be fresh or dried.
I added one red Thai chili for a kick. I let it cook for 15 more minutes and then I was ready to dig in. I adore the sweetness of the cabbage along with the creamyness of coconut milk. It is a lovely combination.
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