Braised Coconut Cabbage Food

COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER

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

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.

COCONUT CURRY CABBAGE

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.

COCONUT-BRAISED CABBAGE

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.

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.

BRAISED COCONUT CABBAGE

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.

BRAISED CABBAGE

Steps:

• Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Add the beer, vinegar and another large pinch of salt. Cover and cook until the cabbage is wilted but is still slightly crisp. Stir in the mustard and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time.
• Remove the cabbage from the heat and stir in the chives and parsley.

DANISH BRAISED CABBAGE

Steps:

• Preheat oven to 325 degrees.
• Wash cabbage, remove outer leaves, and cut in half lengthwise; remove core; slice or chop fine, using a knife or food processor.
• In a heavy 4- or 5-quart casserole, combine butter, sugar, salt, water, and vinegar.
• Bring to a boil on the stove; add cabbage and toss well to coat.
• Bring to a boil; cover casserole, and place in oven.
• Bake for 2 hours.
• Check occasionally and add some water if all the liquid has cooked away.
• Ten minutes before cooking is finished, stir in jelly and apple; replace cover.

QUICK BRAISED CABBAGE

Steps:

• Cut cabbage into 2-inch wedges (you'll have 6 to 8 of them), leaving the core intact so that the wedges stay together while they cook.
• Heat a heavy skillet, over medium heat, and add 1/4 cup oil; heat this until it shimmers, then add cabbage.
• Cook cabbage, turning once, so that it is browned on both sides, abut 2 to 3 minutes per side; transfer to a plate and set aside.
• Reduce heat in skillet to medium low, add remaining tablespoon oil; add cloves, mustard seeds, curry leaves, bay leaf, shallot, and garlic, cooking and stirring 1 minute.
• Add ginger, turmeric, 1 tablespoon jalapeno, tomato, and broth; season with salt (you can add more jalapeno to taste).
• Increase heat to medium high and bring to a boil; return cabbage, cover, reduce heat to medium, and braise until tender, about 10 minutes (turn once halfway through braising).
• Remove and discard cloves, curry leaves, and bay leaf.

BRAISED CABBAGE/TANZANIAN

Steps:

• Saute onions, cabbage and seasonings in oil, just until it loses it's crispiness.
• Add beef stock.
• Simmer for 5 minutes.