Coconut Milk Braised Cabbage

1. 1

   Peel away any bruised, outer cabbage leaves. Trim ends and wash under running water. Slice cabbage and bok choy into vertical halves

2. 2

   Mince garlic and grate ginger. Set aside until ready to use.

3. 3

   Place a heavy pot, such as a cast iron over medium heat. Add one tablespoon of coconut oil. Heat for three to five minutes. Oil should be hot. To test the oil's temperature, add a piece of cabbage, if it sizzles, it is ready!

4. 4

   Place cabbage, cut-side down and cook for five minutes, flipping once. Edges should be golden and cabbage should have started to wilt. Remove from pan and set aside.

5. 5

   Place bok choy in pot and cook for three minutes, turning once. Remove, then set aside.

6. 6

   Add ginger, garlic, and turmeric to the pot. Reduce heat to low. Stir for about a minute. Aromatics should be fragrant!

7. 7

   Add coconut milk and a generous pinch of salt. Stir.

8. 8

   Add cabbage and bok choy back to pan. Cover and cook for 10-15 minutes. When ready to serve stir in walnuts and cilantro.

9. 9

   Serve over your favorite grain, such as rice, quinoa, buckwheat, or millet.

* Per serving · 4 servings · Values may vary.

No additional tips available.