Bakari's Cabbage (How I Remember It) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I once had a friend in town whose husband is from Tanzania. This is one of the sides that was served with some coconut fish one evening I was over for dinner. Poor little me had only had boiled cabbage growing up. I couldn't get enough of this! Now that I am more knowledgeable, I know this is just a variation on braising cabbage. Bakari told me it is very important to slice the cabbage thin. I can't remember if his had garlic in it but I usually add it. Ingredients:
1 head white cabbage, finely slced |
1 tablespoon vegetable oil |
2 tablespoons butter |
2 garlic cloves, minced |
1/2 teaspoon turmeric |
salt and pepper, to taste |
1/2 cup chicken stock |
Directions:
1. Heat large skillet to medium-high heat and add oil and butter.
2. Add cabbage and stir until it wilts slightly. Add garlic, salt, pepper, and turmeric.
3. Add chicken stock and bring to a boil.
4. Cover and let simmer for 5 minutes.
5. Take off lid and let cook until most of the liquid is gone.
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