Coconut Creamed Cabbage

Here is a rich and creamy dish full of sprightly flavours. As usual with this kind of thing it is probably best with something a little on the plain side to allow it to shine without argument.

If you can't get the makrut lime leaves, leave them out - they are good but not vital to the dish. You may know them better by the term kaffir lime leaves; I do. But the name is quite offensive in many places, so there is a campaign on to change it. Makrut is the name of it in Thailand and seems to be the popular alternative choice.

Speaking of getting rid of offensive terms I do wish we in Ontario could have a campaign against the use of the term Huron (as in, Huron Indians). It's a lot more ingrained and will be harder to get rid of, but it needs to go. I always thought it was a native term until about 15 years ago when I discovered it is in fact French, and means a dirty person. Quite apart from the fact that 17th century Frenchmen had one hell of a nerve calling anyone else dirty, their actual name was the Wendat people. Let's use that.

Digression over - let's have some tasty cabbage! 

30 minutes - 20 minutes prep time
4 to 6 servings

2 cloves of garlic
1 large shallot
1 tablespoon finely grated fresh ginger
4 to 6 cups finely shredded green or Savoy cabbage
1 medium carrot
1 teaspoon mild vegetable oil
1/4 teaspoon salt
freshly ground black pepper to taste
2 or 3 makrut lime leaves, dry or fresh
200 ml (1/2 tin) coconut milk

Peel and mince the garlic. Peel and mince the shallot. Peel and grate the ginger. Set them aside together in a small bowl.

Wash, trim, and shred the cabbage. Peel and grate the carrot.

 Heat the oil in a shallow, heavy-bottomed pot. Add the garlic, shallot, and ginger and cook, stirring for just a minute or so. Add the cabbage and carrot and mix in well. Pour over 3 or 4 tablespoons of water and cook, stirring regularly, until it is evaporated. While it is cooking, add the salt, pepper, and makrut lime leaves.

When the water is gone - the cabbage should be done about halfway to your liking at this point - add the coconut milk. Continue to simmer and stir the cabbage for another 6 to 8 minutes until the coconut milk has thickened sufficiently to coat the cabbage.Serve at once.

Posted in: Ontario Food