Melanesian Coconut Braised Cabbage

Ingredients

In the original Slovenian dish, Všenat zelje, the cabbage is typically fermented and cooked with pork. However, in this Melanesian adaptation, the cabbage is braised in a coconut sauce, giving it a tropical twist. The use of coconut adds a creamy richness to the dish, replacing the traditional pork flavor with a subtle sweetness. Additionally, the original dish often includes vinegar for tanginess, which is omitted in this adaptation to highlight the natural flavors of the cabbage and coconut. We alse have the original recipe for Všenat zelje, so you can check it out.

• 1 medium cabbage, cored and thinly sliced 1 medium cabbage, cored and thinly sliced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons coconut oil 2 tablespoons coconut oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 18g, 15g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat the coconut oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until they become translucent.
3. 3.
   Add the turmeric, cumin, and paprika to the pan and stir well to coat the onions and garlic with the spices.
4. 4.
   Add the thinly sliced cabbage to the pan and sauté for a few minutes until it starts to wilt.
5. 5.
   Pour the coconut milk into the pan and stir to combine with the cabbage and spices.
6. 6.
   Reduce the heat to low, cover the pan, and let the cabbage simmer in the coconut milk for about 15-20 minutes, or until it reaches your desired tenderness.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.
• Turmeric — Be careful when handling turmeric as it can stain surfaces and clothing easily.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a finely chopped chili pepper.
• Serve the Melanesian Coconut Braised Cabbage with steamed rice or flatbread for a complete meal.
• Feel free to add other vegetables such as bell peppers or carrots for added color and flavor.
• Adjust the cooking time according to your preference for the tenderness of the cabbage.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Melanesian Coconut Braised Cabbage as a main course with steamed rice or as a side dish alongside grilled fish or chicken. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Melanesian Coconut Braised Cabbage in a shallow serving dish, allowing the vibrant green cabbage leaves to be the star of the dish. Drizzle some of the coconut sauce over the top and sprinkle with fresh cilantro for an appealing presentation.