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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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We like cabbage & for some time I've been eyeing Sue L's tempting Braised Coconut Cabbage. Thanks to this so easy-to-fix recipe found in the *Carnival Creations* cookbook by Cyrus Marfatia (Exec Chef of Carnival Cruise Lines), I tried a similar version that was served as a side-dish to an orange-glazed Hunan filet of beef - an unusual combo but I surprisingly found the cabbage more appealing & expect it would work well w/a variety of entrees. (Times were estimated & 10 min allowed for ingredient prep) I hope you enjoy it as I did. :-) Ingredients:
2 tablespoons margarine |
1/2 cup onion (chopped) |
2 bay leaves |
3 cups chinese cabbage (sliced, but any variety of cabbage will work well) |
1 cup coconut milk |
1 tablespoon cornstarch |
1/4 cup green onion (chopped) |
Directions:
1. In a med-saucepan, melt margarine over med-high heat. Stir in onion + bay leaves & cook till onion is tender.
2. Stir in Chinese cabbage & cook till cabbage begins to wilt. Add coconut milk & cont cooking till cabbage is crisp-tender & milk is reduced. Remove bay leaves.
3. Mix cornstarch w/1 tbsp water, stir into cabbage mixture & cook till thickened, stirring constantly. Remove from heat, season w/salt + pepper to taste, stir in green onions & serve immediately w/entree of choice.
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