Sunday, March 4, 2012

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)

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.

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