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Braised pointed cabbage with curry coconut sauce
Braised pointed cabbage with curry coconut sauce, coriander and pistachio nuts.
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Ingredients
Directions
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Remove the outer leaves from the pointed cabbage. Cut the coals into 6-8 parts and remove the hard core.
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Slice the garlic. Heat the oil in a frying pan and gently fry the garlic and curry paste for 1 min.
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Put the cuts of cabbage in a pan and cook gently for 2 minutes per side. Sprinkle the cabbage with salt and add a small splash of water.
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With the lid on the pan, simmer the cabbage slowly in 10-15 minutes.
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Place the pointed cabbage slices on warm plates and keep warm under aluminum foil.
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Stir the coconut milk through the chilled water and reduce to a thick sauce on a high heat. Season with salt and pepper.
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Slice the coriander and peel the pistachio nuts.
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Stir in half of the coriander. Spoon the sauce over the pointed cabbage and sprinkle with the pistachio nuts and the rest of the coriander.
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Nutrition
275Calories
Sodium20% DV475mg
Fat34% DV22g
Protein18% DV9g
Carbs3% DV9g
Fiber8% DV2g
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