Spiced Cabbage And Coconut 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

CABBAGE STIR-FRY WITH COCONUT AND LEMON

Cabbage Stir-Fry With Coconut and Lemon image

I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts.

Provided by Chitra Agrawal

Categories Cabbage Side Coconut Lentil Hot Pepper Chile Pepper Mustard Lemon

Yield Serves 4-6

Number Of Ingredients 10

Ingredients

1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
2 tablespoons mild-flavored oil, such as canola
1 teaspoon yellow or black mustard seeds
2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas
1-2 dried red chiles, broken in half
1 small head of cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
3/4 teaspoon (or more) kosher salt
1/4 teaspoon ground turmeric
2 tablespoons chopped cilantro leaves
1 tablespoon (or more) fresh lemon juice

Steps:

Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER

Coconut Cabbage and Tofu With Lemongrass and Ginger image

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

Ingredients

1 (14.5-oz.) can coconut milk
1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
4 garlic cloves
1 2" piece ginger, peeled, coarsely chopped
1 Tbsp. kosher salt
1 Tbsp. sugar
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 (14-oz.) block firm or extra-firm tofu, drained
1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
3 large carrots (about 1 lb.), peeled, cut into 2" segments
Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

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).

SPICY CAJUN CABBAGE

Spicy Cajun Cabbage image

I threw this together one night when I was craving a Cajun chicken pasta dish I used to make. I've missed it since going low-carb. This dish was a perfect substitute! Great texture and a very, very mild vegetable flavor. Mostly just Cajun yumminess! Adjust the spices to your taste.

Provided by Carolyn Chieffe Perrine

Categories Side Dish Vegetables

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

1 teaspoon chili powder
1 teaspoon dried thyme
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cayenne pepper
½ teaspoon ground cumin
½ teaspoon onion powder
1 teaspoon salt
2 tablespoons butter
1 small onion, sliced
3 cloves garlic, minced
1 small head cabbage, finely shredded

Steps:

Combine chili powder, thyme, smoked paprika, oregano, cayenne pepper, cumin, onion powder, and salt in a bowl.
Melt butter in a large skillet over medium heat; cook and stir onion in hot butter until translucent, about 5 minutes. Add garlic and cook until soft, about 2 minutes; stir shredded cabbage into onion and garlic. Cook and stir cabbage mixture until cabbage starts to soften, about 5 more minutes.
Stir spices into cabbage mixture and cook, stirring often, until spices are evenly mixed in and cabbage is tender, 3 more minutes.

Nutrition Facts : Calories 114.2 calories, Carbohydrate 14.3 g, Cholesterol 15.3 mg, Fat 6.3 g, Fiber 5.5 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 663.2 mg, Sugar 6.7 g

SPICED CABBAGE AND COCONUT

Spiced Cabbage and Coconut image

You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The 700 g of cabbage equals about half of a medium sized cabbage.

Provided by FlemishMinx

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons peanut oil
2 bay leaves
3/4 teaspoon whole cumin seed
2 green chilies, chopped and de-seeded or not depending on your heat tolerance
700 g shredded savoy cabbage
3/4 teaspoon salt
1/3 teaspoon sugar
3 tablespoons dried coconut
1/2 teaspoon ground cumin

Steps:

Heat the oil in a wok or large skillet over medium heat.
Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
Add cabbage, salt, sugar and mix as well as you can.
Cover and cook 15 minutes, stirring occasionally.
Add coconut and ground cumin, mixing well.
Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.

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