Cabbage with Coconut Milk

Sweet and delicious. Contains digestive superpowers…

Prep time: 10 min
Cooking time: 40 minutes
Servings: About 4

Ingredients:
* 1 small head of cabbage or 1⁄2 a big one
* 1 medium-size white onion
* 1 cup coconut milk (that’s 1⁄2 can)
* 1 cup or more homemade chicken or veggie broth, OR water OR a combination
* 1⁄2 cup raisins
* 1⁄2 to 1 cayenne, habanero pepper, chilli flakes OR chili powder to taste (about 1⁄4 teaspoon)
* 1 to 2 tablespoons coconut or sesame oil
* Salt to taste

Directions:
1. Finely chop the cabbage and onion. Halve the chili, if using, remove seeds and dice it.
2. In a wide pan (a dutch oven is great for this) heat up the oil. Add onion, cabbage and hot pepper or chili. Sauté until soft (add a little water if necessary).
3. Add raisins, coconut milk, broth and salt. You can add more coconut milk and less broth if you want a richer taste. Heat up gently but don’t let it boil or the coconut milk will curdle.
4. Cover and let simmer on low heat for 30 minutes or more. The cabbage will become sweeter as it cooks, so you might need to add more salt at the end.

Tagged as: cabbage, cabbage recipes, cabbage with coconut milk, coconut milk recipes, healing cabbage