This works really well with purple sprouting broccoli, or spring greens, and is delicious. I’d never actually made it with cabbage before, but nothing ventured, etc.
It was a small hispi cabbage, and I cored out all the thick stem, and shredded it up. Blanched it in boiling water for a couple of minutes, then put it in a colander to drain off.
Then chop some garlic, and a dried red chilli, and fry them in groundnut oil for a couple of minutes. Tip in a tin of coconut milk, and cook it down for about 10 minutes, so it’s thick and gloopy. Then add the cabbage, and cook for another five minutes or so. Add a few drops of sesame oil, and the juice of half a lemon, at the end. Serve with basmati – at least, we did!
From Reactive Cooking.
I have always wanted to ask someone – what exactly does blanching do? What do you do it too – and what exactly is involved – is it literally just boiling stuff for a bit?
Yes I know it makes me sound thick – but don’t ask, don’t learn!!
Various reasons for different foods, really – see here for a start on it.
Ahhh, very good I see.
I keep forgetting Wikipedia as a reference – it is very good!
Thank you
And your receipe sounds very good – I might try…
Sounds gorgeous!