Friday, December 21, 2012

Thai Curry Creamed Cabbage

Oh, the lowly green cabbage. It isn't colorful like red cabbage or crinklely like Napa cabbage or juicy like Chinese cabbage. But when you cook it just right, it's the best comfort food around.

Especially when you pair it with coconut milk and some nice warming spices like a red Thai curry. Stir it into some quinoa and we're talking pantry magic like you haven't seen cabbage make in such a long time!

Red cabbage is often my first choice in raw salads for the color alone. But green cabbage cooks up better because when it is gently sweated or sauteed, its sweeter side opens up, like a beautiful flower embracing your taste buds. Adding the coconut milk just makes this side dish silky and smooth; the kick of the Thai curry simply ensures that you don't fall asleep at the table as you get all comfy and warm!

Thai Curry Creamed Cabbage
(serves 2-3)

1 small head cabbage, shredded (about 4 cups)
2 tablespoons thai red curry paste
1 small onion, diced
4 cloves garlic, minced
1/2 can coconut milk
2 tablespoons olive oil
salt to taste
cilantro for garnish

Saute the garlic and onion in the olive oil until it just begins to soften, but not brown. Add the curry paste and saute another 2-3 minutes until the oil begins to permeate the onion and garlic. Add the cabbage and turn the heat down to medium and toss and cook for 2-3 minutes.  Add the coconut milk and stir well to combine. Bring to low boil and then turn down to simmer for 5 minutes until flavor marry. Season with salt and pepper and garnish with cilantro.


Recipes currently inspiring me:

Best Tofu Tacos at Tofu Mom
Seitan Roulade with Sage and Sweet Onion Stuffing at Olives for Dinner
Spiced and Salted Pumpkin Pie Minis at My New Roots

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