Coconut Braised Cabbage Food

COCONUT CURRY CABBAGE

Coconut Curry Cabbage image

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

Ingredients

1 tablespoon olive oil
2 tablespoons butter
1 small yellow onion, thinly sliced
1 cup julienned carrots
1 clove garlic, minced
1 small head cabbage, sliced
½ cup fresh shredded coconut
2 tablespoons Indian curry powder
¾ cup coconut milk
salt and pepper to taste
¼ cup diced fresh tomato
¼ cup chopped green onions
¼ cup chopped cilantro

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

Coconut-Braised Cabbage image

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

Ingredients

2 tablespoons margarine
1/2 cup onion (chopped)
2 bay leaves
3 cups Chinese cabbage (sliced, but any variety of cabbage will work well)
1 cup coconut milk
1 tablespoon cornstarch
1/4 cup green onion (chopped)

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

Braised Coconut Cabbage image

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

Ingredients

1/2 cup chopped red onion
1/4 cup cooking oil
2 lbs cabbage, cut into 1-inch wedges
1 cup unsweetened coconut milk

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

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