Coconut-Braised Cabbage
photo by Baby Kato

- Ready In:
- 25mins
- Ingredients:
- 7
- Yields:
-
6 1/2 cup servings
- Serves:
- 6
ingredients
- 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)
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)