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
BRAISED CABBAGE
Provided by Michael Symon : Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
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
SPICY BRAISED CABBAGE
In this easy recipe, green cabbage is anything but boring thanks to the wedges being braised in a zesty, chile-spiced tomato sauce that melts into a rib-sticking side dish or meatless main.
Provided by Riley Wofford
Time 1h
Yield Serves 2 to 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Heat oil in an oven-proof skillet over medium-high. Add cabbage wedges to skillet and cook, flipping once, until charred, 8 to 10 minutes; transfer to a plate.
- Swirl 1 tablespoon oil, shallot, and chiles in skillet. Cook, stirring, until softened, 2 to 3 minutes. Stir in tomato sauce and 1 cup water; bring to a boil. Season to taste and nestle cabbage back into skillet. Bake in oven, flipping once, until very tender, 35 to 40 minutes. Serve with sour cream, fresh dill, and lemon wedges.
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
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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