Directions
- 1Slice off only the thinnest base layer from the core of the cabbage.
- 2Cut the cabbage into 6 wedges.
- 3Heat 2 tablespoons of oil in a deep sauté pan.
- 4Brown the cabbage wedges on high heat in batches until nicely browned on both sides.
- 5Set aside the browned cabbage wedges.
- 6Dice the red onion.
- 7Mince the garlic cloves.
- 8Prepare the chilli padi (bird's eye chillies) according to desired heat level.
- 9Wipe out the pan if necessary and put it back over medium heat.
- 10Add a splash more oil and sauté the onion until translucent.
- 11Add the garlic and toss for a second.
- 12Stir in the ground turmeric and coconut milk.
- 13Add the lime leaves, lemongrass, chilli, a good pinch of salt, and some black pepper.
- 14Arrange the cabbage wedges in the sauce.
- 15Add some water if needed to ensure the sauce comes up at least halfway up the cabbage.
- 16Put a lid on the pan and simmer for 45 minutes until the cabbage core is soft.
- 17Taste and adjust the seasoning.
- 18Serve with freshly cooked rice.
Ingredients
- 1 head round cabbage
- 500 ml coconut milk
- 1 tablespoon ground turmeric
- 2 stalks lemongrass
- 5 leaves makrut lime leaves
- 4 chilli padi (bird's eye chillies)
- 1 red onion, diced
- 3 garlic cloves, minced
- to taste salt
- 2 tablespoons oil
- pinch black pepper
Equipment
cutting boardknifedeep sauté pantongswooden spoonlid
Tips
- To infuse sauce with a bit of heat, cut chilli open lengthwise.
- For fiery heat, slice chilli into rounds.
- For mild heat, prick the chilli with a knife tip and leave it whole.
- Add water if needed to ensure sauce covers at least halfway up the cabbage.
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