Best Spiced Cabbage And Coconut Recipes

COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER

Coconut Cabbage and Tofu With Lemongrass and Ginger image

For this vegetarian dinner, we roast thick wedges of cabbage, carrots, and tofu in a spiced coconut milk sauce until they're wonderfully softened and caramelized. Puréeing the milk with chopped lemongrass, fresh ginger, garlic, and spices in a blender ensures that the tougher aromatics are completely incorporated to form a smooth sauce.

Provided by Anna Stockwell

Categories Cabbage Coconut Lemongrass Garlic Ginger Coriander Tofu Carrot Rice Lime Vegetarian Dinner Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 (14.5-oz.) can coconut milk
1 lemongrass stalk, top half trimmed, tough outer layers removed, thinly sliced
4 garlic cloves
1 2" piece ginger, peeled, coarsely chopped
1 Tbsp. kosher salt
1 Tbsp. sugar
1 tsp. ground turmeric
1/2 tsp. ground coriander
1/4 tsp. cayenne pepper
1 (14-oz.) block firm or extra-firm tofu, drained
1 small or 1/2 large head of cabbage (about 1 1/2 lb.), cut into 2" wedges through core
3 large carrots (about 1 lb.), peeled, cut into 2" segments
Toasted coconut chips, steamed rice, and lime wedges (for serving; optional)

Steps:

Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40-45 minutes. Let cool 5 minutes.
Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).

SPICED CABBAGE AND COCONUT

Spiced Cabbage and Coconut image

You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The 700 g of cabbage equals about half of a medium sized cabbage.

Provided by FlemishMinx

Categories Coconut

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons peanut oil
2 bay leaves
3/4 teaspoon whole cumin seed
2 green chilies, chopped and de-seeded or not depending on your heat tolerance
700 g shredded savoy cabbage
3/4 teaspoon salt
1/3 teaspoon sugar
3 tablespoons dried coconut
1/2 teaspoon ground cumin

Steps:

Heat the oil in a wok or large skillet over medium heat.
Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
Add cabbage, salt, sugar and mix as well as you can.
Cover and cook 15 minutes, stirring occasionally.
Add coconut and ground cumin, mixing well.
Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.

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