Thursday, May 29, 2014

Braised Coconut Curry Cabbage

On weekends during market hours, I'm asked "What do I do with cabbage?" pretty regularly. I readily rattle off a few random recipes - maybe something I've made in the past, or something completely new I just thought of.  I enjoy the challenge of brain-storming new and old ideas, oftentimes coming up with something I've never seen before or just giving a little twist on a forgotten recipe.

So, as they say, Challenge Accepted.

A few weeks ago, I made Braised Coconut Curry Cabbage, and, man-oh-man, was it a hit at my house! Since cabbages are pretty big, more than likely there will be a bit left-over. Don't worry about that as it can be frozen and saved for when cabbage is out of season, or (and my personal favorite) saved for cold lunch the next day.

Remember to always think ahead when it comes down to growing and eating seasonally. There aren't many crops that produce year-round. Instead of buying not-in-season produce at the grocery store, embrace that fact and love & savor them while they're here.

So, here we go...

Note: Always have your mise en place ready.

Braised Coconut Curry Cabbage
Serves about 4

1 head of Urban Oasis cabbage, prepped:
  • Cut the head in half and remove the core.
  • Place the flat side down and slice into thin ribbons.
2 tbsp unsalted grass fed butter, divided
2 cups coconut milk, divided
2 tbsp curry powder (The level of heat can vary with curry powders. Choose any you like.)
1/2 cup vegetable stock or water 
1 cup chopped scallions 
1 dried chile pepper (optional)
Sea Salt


  1. In a saute pan over med heat, melt 1 tbsp butter. 
  2. Add half of the cabbage to the pan and let it cook down for about 2 minutes, stirring often.
  3. Add 1/2 tbsp butter and the rest of the cabbage.
  4. Let this cook down another 5 minutes then add a small pinch of sea salt.
  5. Stir in 1 cup coconut milk and turn down the heat to a simmer.
  6. Incorporate the curry powder until it's all dissolved.
  7. Stir in 1/2 cup of stock and toss in the scallions 
  8. Simmer 5-8 minutes. 
  9. Add the rest of the coconut milk along with the chile pepper.
  10. Cook until the cabbage has your desired consistency - shoot for al dente.
  11. Season with salt to taste then mount the rest of the butter.
This dish can be served as a side, or add some lightly sauteed shrimp and fresh basil to serve as the main course.

Don't forget - if you happen to have any left-overs, either freeze for a later date or just eat them the next day. I really enjoyed it cold.


"'Remember you're the Chef"