Braised cabbage with coconut from The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes (page 291) by Nik Sharma

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Accompaniments: Beef chilli fry with pancetta

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Notes about this recipe

  • bernalgirl on December 03, 2024

    Loved this recipe, I used dried unsweetened shredded coconut and loved the silky texture of the cabbage with the heat of the chile and the light mustard seed and coconut flavors. This was excellent with Sambal-spice marinated and grilled chicken legs.

  • Stephenn31 on March 02, 2023

    Delicious and easy (I didn’t add the coconut, as I’m not a big fan of it generally)

  • Yildiz100 on June 21, 2022

    This is fine, but I think a pinch of sugar wouldn't go amiss. I used dried coconut since that's all I can get my hands on and it was fine.

  • DFarnham on December 30, 2020

    This was a miss for me. The cabbage/onion mixture was just okay. The toppings of sliced fresno, cilantro and shredded coconut held all the flavor. Not a repeat.

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