COCONUT CURRY CABBAGE
This is a simple quick and easy recipe and is very flexible, adjust ingredients to your taste or try adding fennel or bell peppers, even hot peppers to spice it up a bit! It's excellent with fried fish.
Provided by Sonia H.
Categories Side Dish Vegetables Tomatoes
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
- Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.
Nutrition Facts : Calories 140.5 calories, Carbohydrate 10.5 g, Cholesterol 7.6 mg, Fat 11.1 g, Fiber 4.3 g, Protein 2.4 g, SaturatedFat 7.6 g, Sodium 127.2 mg, Sugar 4.6 g
COCONUT-BRAISED CABBAGE
We like cabbage & for some time I've been eyeing Sue L's tempting Recipe #305021. Thanks to this so easy-to-fix recipe found in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), I tried a similar version that was served as a side-dish to an orange-glazed Hunan filet of beef -- an unusual combo but I surprisingly found the cabbage more appealing & expect it would work well w/a variety of entrees. (Times were estimated & 10 min allowed for ingredient prep) I hope you enjoy it as I did. :-)
Provided by twissis
Categories Vegetable
Time 25m
Yield 6 1/2 cup servings, 6 serving(s)
Number Of Ingredients 7
Steps:
- In a med-saucepan, melt margarine over med-high heat. Stir in onion + bay leaves & cook till onion is tender.
- Stir in Chinese cabbage & cook till cabbage begins to wilt. Add coconut milk & cont cooking till cabbage is crisp-tender & milk is reduced. Remove bay leaves.
- Mix cornstarch w/1 tbsp water, stir into cabbage mixture & cook till thickened, stirring constantly. Remove from heat, season w/salt + pepper to taste, stir in green onions & serve immediately w/entree of choice.
Nutrition Facts : Calories 146.7, Fat 12.6, SaturatedFat 8.4, Sodium 73.6, Carbohydrate 8.3, Fiber 1.9, Sugar 4.2, Protein 2
BRAISED COCONUT CABBAGE
Make and share this Braised Coconut Cabbage recipe from Food.com.
Provided by PalatablePastime
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In a large saucepan, saute onions, and butter until onions soften.
- Add cabbage and cook, stirring, until cabbage begins to lose its crispness.
- Stir in unsweetened coconut milk, and season with salt and pepper.
- Simmer 5 minutes or more or until cabbage and onion is done to your liking.
Nutrition Facts : Calories 148.3, Fat 13, SaturatedFat 6.3, Sodium 24.5, Carbohydrate 8.3, Fiber 3, Sugar 4.1, Protein 2.1
MY GRANDMA'S BRAISED CABBAGE
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium pot or Dutch oven, cook the onions in the butter over medium heat until softened, about 5 minutes. Add the cabbage and cook, stirring, for a few minutes. Add the apple, brown sugar, wine, vinegar, and water, and bring up to a simmer, stirring. Cover and braise for 30 minutes, stirring once and checking on the texture. Cook a little less for a firmer cabbage; a little more for softer cabbage.
- Add a small splash of cider vinegar just before serving.
BRAISED CABBAGE
Steps:
- Toast 1 teaspoon fennel seeds in a skillet with 1 tablespoon olive oil for 1 minute. Add 1 head thinly sliced red cabbage in batches, season with salt and pepper and stir until wilted. Add a pinch of sugar and a splash each of red wine vinegar and chicken broth. Partially cover and simmer over medium-low heat, stirring occasionally, until the cabbage is soft, about 30 minutes. Toss with 2 tablespoons butter and a handful of chopped parsley.
Nutrition Facts : Calories 150 calorie, Fat 9.5 grams, SaturatedFat 4 grams, Cholesterol 15 milligrams, Sodium 180 milligrams, Carbohydrate 16 grams, Fiber 5 grams, Protein 3 grams, Sugar 8 grams
BRAISED CABBAGE
Braised cabbage is a tasty side dish with any meal.
Provided by Mark
Categories Side Dish Vegetables
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir cabbage and onion until onions are translucent, about 5 minutes. Pour in water; add vinegar, sugar, caraway seeds, and salt. Reduce heat to low and cook, stirring occasionally, until cabbage is tender, 20 to 25 minutes.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 9.9 g, Cholesterol 10.2 mg, Fat 4.1 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 434.6 mg, Sugar 6 g
COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER
For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.
Provided by Anna Stockwell
Categories Cabbage Coconut Lemongrass Garlic Ginger Coriander Tofu Carrot Rice Lime Vegetarian Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
- Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
- Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40-45 minutes. Let cool 5 minutes.
- Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).
BRAISED CABBAGE
Provided by Florence Fabricant
Categories side dish
Time 2h10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.
- Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
- Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 3 grams, Carbohydrate 18 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 766 milligrams, Sugar 8 grams, TransFat 0 grams
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TURMERIC AND COCONUT-BRAISED CABBAGE WITH CHICKPEAS
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4.7/5 (183)Estimated Reading Time 7 minsServings 4
- To start, prep your ingredients: Slice ½ medium head of green cabbage (about 2 lb.) through core to make 4 wedges. Peel and finely chop 2 medium shallots (about 4 oz.). Peel one 1" piece ginger with a spoon and finely chop. Using the side of your knife, crush 2 garlic cloves, remove and discard papery skins, and finely chop. Halve 1 serrano or other green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside.
- Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate.
- Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water.
- Heat remaining 1 Tbsp. extra-virgin olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add 1 tsp. brown mustard seeds, 1 tsp. ground cumin, and 1 tsp. turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute.
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