Coconut Cabbage with Cardamom & Chilli Recipe | Abel & Cole

Coconut Cabbage with Cardamom & Chilli

Cooking time
Serves4-6 people
Vegetarians Vegans Gluten-free diets
Coconut Cabbage with Cardamom & Chilli

Cardamom, cabbage, coconut and chilli: a quartet of c’s that will make your taste buds sing.

Ingredients

  • 1 green cabbage
  • 2 tbsp coconut oil
  • Ground seeds from 8 cardamom pods
  • A pinch of chilli flakes
  • Sea salt
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Method

1. Halve and thinly slice the cabbage, removing the tough, woody core.
2. Set a large frying pan over high heat. Add the coconut oil. Once it’s melted, add the cabbage, ground cardamom seeds, chilli flakes and a pinch of salt.
3. Stir-fry the cabbage till it’s tender and a little charred around the edges, 5-10 mins. Delicious with rice and toasted cashews, or toss with rice noodles and fresh mint and coriander, or dish up as a side for meat or fish.
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