Caribbean Cabbage And Coconut Recipes

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

JAMAICAN CABBAGE RECIPE

Steps:

• Heat the coconut oil in a pot.
• Add the onion and thyme, and cook for about 5-7 mins till soft.
• Stir in the garlic purée, followed by cabbage, bell pepper, carrot, scotch bonnet if using, vegetable broth, and salt.
• Mix and cover. Reduce and steam for between 10-15 mins or until done to your preference, stirring a couple of times during the process.
• Keep and eye on the liquid. If it looks like it is starting to dry out, add another tbsp or so of broth.

JAMAICAN CABBAGE

Steps:

• Peel tough outer leaves from cabbage, core the head, and shred cabbage.
• Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
• Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

CARIBBEAN CABBAGE AND COCONUT

Steps:

• In a large pot, heat oil over medium-high heat. Saute onion, garlic, carrots, celery, jalapeno, bell pepper, zucchini and potato until softened, about 10 minutes.
• Stir in cabbage and cook a few minutes. When cabbage starts to wilt, stir in thyme, allspice and vegetable stock. Reduce heat to medium, cover and cook 15 to 20 minutes, until vegetables are tender.
• Before serving, stir in the coconut milk and season to taste. Serve with brown rice, quinoa, millet or roti.

CABBAGE STIR-FRY WITH COCONUT AND LEMON

Steps:

• Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
• Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
• Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

SPICED CABBAGE AND COCONUT

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.