Filter
Reset
Sort ByRelevance
Savery
Braised pointed cabbage with curry coconut sauce
Braised pointed cabbage with curry coconut sauce, coriander and pistachio nuts.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the outer leaves from the pointed cabbage. Cut the coals into 6-8 parts and remove the hard core.
-
Slice the garlic. Heat the oil in a frying pan and gently fry the garlic and curry paste for 1 min.
-
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.
-
With the lid on the pan, simmer the cabbage slowly in 10-15 minutes.
-
Place the pointed cabbage slices on warm plates and keep warm under aluminum foil.
-
Stir the coconut milk through the chilled water and reduce to a thick sauce on a high heat. Season with salt and pepper.
-
Slice the coriander and peel the pistachio nuts.
-
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.
Blogs that might be interesting
-
25 minMain dishonions, sunflower oil, tofu stir-fry spicy spicy, farmer soup vegetables, basis for tomato soup, White beans, shawarma sandwiches, goat cheese,hearty tomato soup with cheese rolls -
10 minMain dishseasoned beef chipolata, red kidney beans in a tin, crispy corn, avocado, salsa mild, rolling fresh white bread,mexican hot dogs -
65 minMain dishpita bread, chicken thigh, juice of lemon, spice mix for shawarma, Red onion, iceberg lettuce, tomato, garlic sauce,pita shawarma -
35 minMain dishbasil, pine nuts, grated parmesan cheese, olive oil, trout (cleaned), twig of parsley, lime,trout with pesto from the grill
Nutrition
275Calories
Sodium20% DV475mg
Fat34% DV22g
Protein18% DV9g
Carbs3% DV9g
Fiber8% DV2g
Loved it