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Cabbage with coconut
How to cook Cabbage with coconut
Step 1
Chop cabbage, put in a saucepan, add water, simmer until tender.
Step 2
In another pan, heat the oil, add spices, break the chili pepper, fry for 1-2 minutes.
Step 3
Pour the oil mixture into the cabbage, salt, pepper, add the coconut flakes. Mix well.
Step 4
Enjoy your meal!
Cabbage with coconut - FAQ About Ingredients, Baking Time and Storage
Yes, you can use green, red, or savoy cabbage. Just adjust cooking time as some varieties may be more tender or firm.
You can use shredded coconut, desiccated coconut, or even coconut milk for a creamier texture.
Stored in an airtight container, it stays fresh for 3-4 days. Reheat gently to avoid overcooking the cabbage.
Yes, this dish is naturally vegan as it uses plant-based ingredients like cabbage, coconut, and spices.
Yes, add extra chili flakes, fresh chilies, or a dash of hot sauce to increase the heat level.
It pairs well with rice, quinoa, or flatbread. For protein, add tofu, chickpeas, or grilled chicken.
Yes, but the texture may soften. Freeze in airtight containers for up to 2 months. Thaw and reheat gently.
Reduce or omit coconut flakes and serve with cauliflower rice instead of grains for a low-carb option.
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