Cabbage with Coconut Milk

The original recipe for this calls for green beans, but the author suggests that cabbage works quite well. Given the overabundance of cabbage, it seemed like a better option! The sauce is quite mild for an Indonesian dish, but it compliments spicier dishes quite well. Depending on how soupy you want it, you can use 1/3 - 2/3 cups each coconut milk and water.

One year ago: West African Peanut Soup (I need to revisit this idea)
Two years ago: Mango and Avocado Salad

Cabbage with Coconut Milk (from Cradle of Flavor)

Ingredients
2 tbsp peanut oil
85g shallots, thinly sliced lengthwise
2 cloves garlic, thinly sliced lengthwise
1 - 4 red Holland chiles or other long red chiles, stemmed and thinly sliced
1" piece galangal, peeled and bruised (optional)
2 whole daun salam leaves (optional)
455g cabbage cut into 1" cubes (or green beans cut into 1" pieces)
1 medium tomato, cored and cut into 10 wedges
1/3 - 2/3 cup coconut milk
1/3 - 2/3 cup water
1 tsp palm sugar (or brown)
1/2 tsp kosher salt

1. Heat oil in a saucepan over medium-low heat. Add shallots, garlic, chiles, galangal, and daun salam leaves. Saute, stirring, until garlic and shallots are limp and slightly golden, 5 - 7 minutes.
2. Increase heat to medium, add cabbage and tomatoes and stir to combine. Saute, stirring until beginning to soften, 2 minutes.
3. Add coconut milk, water, sugar, and salt. Stir to combine. Bring to a gentle boil, reduce heat to medium-low, cover and simmer stirring occasionally until cabbage is tender, 15 - 20 minutes.
4. Transfer to serving dish, discarding galangal and daun salam. Allow to rest and cool before eating.