Coconut Braised Cabbage Recipes

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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

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

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

BRAISED CABBAGE



Braised Cabbage image

The chef Floyd Cardoz shared this recipe with The Times in 2011. "I personally love cabbage," he said. At Tabla, his restaurant on Madison Square Park, he offered lightly caramelized cabbage wedges that had been spiced with cloves, black mustard seeds, shallots, garlic and ginger. Mr. Cardoz brought out the sweetness of the cabbage, and in the plating of it, its beauty.

Provided by Elaine Louie

Categories     dinner, easy, quick, weekday, main course, side dish

Time 30m

Yield 3 servings

Number Of Ingredients 14

1 1/2 pounds savoy cabbage
1/4 cup plus 1 tablespoon canola oil
2 whole cloves
1 tablespoon black mustard seeds
20 curry leaves
1 bay leaf
2 tablespoons finely chopped shallot
2 teaspoons finely chopped garlic
2 tablespoons peeled, julienned fresh ginger
1/2 tablespoon ground turmeric
1 to 2 tablespoons finely chopped seeded jalapeño pepper
1 cup chopped fresh or canned tomato
1 1/2 cups vegetable broth
Kosher salt

Steps:

  • Cut cabbage into 6 to 8 wedges, with the widest part no more than 2 inches, leaving the core intact so the wedges stay together while cooking. Place a heavy skillet, large enough to hold wedges fairly snugly, over medium heat. Add 1/4 cup oil and heat until it shimmers. Add the cabbage, and cook, turning once, until browned on both sides, 2 to 3 minutes a side. Transfer to a plate, and set aside.
  • Reduce heat to medium-low, add remaining 1 tablespoon oil, and heat until it shimmers. Add cloves, mustard seeds, curry leaves, bay leaf, shallot and garlic, and cook, stirring, for 1 minute. Add ginger, turmeric, 1 tablespoon jalapeño, tomato and broth. Season with salt to taste. If desired, add more jalapeño to taste.
  • Increase heat to medium-high, and bring to a boil. Add cabbage, fitting it tightly together in the bottom of the pot. Cover, reduce heat to medium, and braise cabbage until tender, about 10 minutes, turning it once halfway through cooking. Remove and discard cloves, curry leaves and bay leaf. If desired, serve with rice.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 25 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 1085 milligrams, Sugar 8 grams, TransFat 0 grams

BRAISED CABBAGE



Braised Cabbage image

Provided by Florence Fabricant

Categories     side dish

Time 2h10m

Yield 6 servings

Number Of Ingredients 8

2 ounces slab bacon, diced
1 cup sliced onion
2 cloves garlic, mashed
2 1/2 pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
2 cups boiling chicken stock
3/4 cup medium-dry white wine such as Riesling
Salt and freshly ground black pepper
1 bay leaf

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

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

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

BRAISED CABBAGE



Braised Cabbage image

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

2 tablespoons butter, or more to taste
½ head cabbage, cored and cut into 1/4-inch slices
½ onion, cut into 1/4-inch slices
1 cup water
1 tablespoon white vinegar
1 tablespoon white sugar
2 teaspoons caraway seeds
1 teaspoon salt

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

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

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).

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