Total Time
25mins
Prep 10 mins
Cook 15 mins

We like cabbage & for some time I've been eyeing Sue L's tempting Braised Coconut Cabbage. 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. :-)

Ingredients Nutrition

Directions

  1. In a med-saucepan, melt margarine over med-high heat. Stir in onion + bay leaves & cook till onion is tender.
  2. 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.
  3. 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.
Most Helpful

We loved the subtle spicing in this delicious dish. It was wonderful, thick, creamy, tender and flavorful. I used a sweet red onion and green cabbage. I really enjoyed this tasty treat and could have eaten all by myself. Made for CQ3 - Bahamas.

Baby Kato August 10, 2016

I loved the coconut and cabbage combo here but found the spices a bit lacking in the end. I added a dash of curry powder to finish it off and my fiance loved it!

sofie-a-toast August 10, 2016

Very tasty! I served this with a hot quiche. The sauce boiled down so that it just coated the cabbage. This is defintely one I'll make again.

Kitzy November 13, 2008