Kapisi Pulu Cabbage And Corned Beef In Coconut Milk Food

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CABBAGE AND CORNED BEEF IN COCONUT CREAM (KAPISI PULA)



Cabbage and Corned Beef in Coconut Cream (Kapisi Pula) image

Posted for ZWT7- The South Pacific Islands. Found on alleasyrecipes.com. This is a recipe from Tonga.

Provided by CJAY8248

Categories     Meat

Time 1h50m

Yield 8 cabbage packets, 8 serving(s)

Number Of Ingredients 6

8 large cabbage leaves
1 cup shredded cabbage
1 (12 ounce) can corned beef
1 onion, chopped
1 tomatoes, chopped
8 tablespoons thick coconut cream

Steps:

  • Place cabbages leaves on foil to make a cup shape. (It would help to put all these in a round cake tin.).
  • Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
  • Wrap the foil around and bake at 350* for 1 -1 1/2 hours.
  • Serve hot.

Nutrition Facts : Calories 190.1, Fat 11.1, SaturatedFat 5.5, Cholesterol 41.6, Sodium 497.3, Carbohydrate 14.2, Fiber 1.5, Sugar 11.7, Protein 8.8

KAPISI PULU - CABBAGE AND CORNED BEEF IN COCONUT MILK



Kapisi Pulu - Cabbage and Corned Beef in Coconut Milk image

This recipe can be claimed by Tongan's Samoan's and Fijians (so my girlfriends tell me). For convenience you can use canned corned beef, but my friend now cooks extra corned silverside and then makes this the next day. This recipe was sourced from my Samoan & Fijian friends and from http://www.eua-island-tonga.com/Tongan-recipes.html

Provided by Coasty

Categories     Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

6 -8 large cabbage leaves
1 (400 g) can corned beef
1 onion, chopped
1 tomatoes, chopped
2 cups coconut cream

Steps:

  • Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
  • Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.

SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF



Sauerkraut Balls With Polish Sausage and Corned Beef image

My family has an annual Oktoberfest party where everyone brings a German dish to pass. I made this and all of the "balls" were gone. This recipe makes about 60 yummy fried sauerkraut balls, depending on the size of the balls. My thanks to NC State Trooper for the original recipe with my alterations.

Provided by mama noah

Categories     Pork

Time 1h

Yield 50-60 balls, 25 serving(s)

Number Of Ingredients 17

5 tablespoons butter
2 tablespoons olive oil
1 onion, finely chopped
3/4 lb Polish sausage, casing removed
3/4 lb cooked corned beef (1 c. chopped fine)
4 garlic cloves, chopped fine
6 tablespoons flour
2 cups sauerkraut, drained and chopped fine
1 tablespoon fresh parsley, chopped
1/2 cup beef broth
1 egg
2 cups milk
2 1/2 cups flour
4 cups breadcrumbs
1 tablespoon garlic salt
1 tablespoon dried parsley
1 cup canola oil (for frying)

Steps:

  • In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
  • In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
  • Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
  • Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
  • In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
  • Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
  • Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.

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