No sexy title, but this recipe makes up for it with AMAZING flavour! Easy to make, it's a great idea to have up your sleeve when time is limited and inspiration is lacking.
INGREDIENTS FOR FOUR
1 x medium onion
½ x medium white cabbage
20gm butter
30gm fresh coriander
2 x medium garlic cloves
25gm grated fresh ginger
2tsp curry powder
salt and black pepper
½ 400gm tin coconut milk
½ x lime
COOKS NOTES
- This recipe comes from one of my favourite cookbooks; Use it All, by Alex Elliott-Howery and Jaimee Edwards from Sydney. They used to run a gorgeous neighbourhood café called Cornersmith. This book is a brilliant guide to a more sustainable kitchen with so many ideas on wasting less in home kitchens.
- At any point when making this recipe, if cabbage is looking a bit dry, then cover with lid and trapped steam will assist with cooking and keeping everything moist.
- Cooking time depends on the surface area of chosen pan. If using a saucepan the liquid will reduce slower than if cooking in a frying pan, so adjust timing as necessary.
- Serve with fresh fish fillets (image shows pan fried Rankin Cod, my favourite), pan fried, rested and sliced chicken breast or a pork chop.
- At end of cooking, balance out the sharpness of lime juice with a touch more salt if needed to round out the flavours.
- I have slightly edited the method from the original recipe to provide more detail and I hope what you'll find are helpful tips.
METHOD
- Cut onion into slices. Divide cabbage into 3 wedges and cut into thin short-ish slices across the wedges.
- Melt butter in large frying pan. Add onion and fry over medium heat for a few minutes, until softening.
- Meanwhile prepare aromatics. Finely chop cleaned coriander root and stalks keeping leaves and thinner stalks for later. Crush garlic. Grate peeled ginger.
- Once onion is translucent, add the above ingredients to the pan along with curry powder, a couple of good pinches salt and few grinds pepper. Stir briefly to heat and release a delicious aroma, then add prepared cabbage. Cook for a few minutes to coat with the aromatics, season with a touch more salt and when cabbage is starting to soften add coconut milk.
- Reduce heat to low and simmer for 8 to 10 minutes, allowing the coconut milk to reduce slightly.
- On serving stir through roughly chopped coriander leaves and squeeze in about 1 Tbsp lime juice or to taste.
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Here are a few of the items you'll need to make this recipe.
