Cabbage with coriander and coconut

11:30 am on 9 August 2010

(Serves 6)


  • 1 small cabbage, sliced finely
  • 2 tablespoons light olive oil
  • Salt and freshly ground black pepper
  • 400 ml can coconut cream
  • ½ cup freshly chopped coriander


Place the cabbage in a heated pan with the olive oil and toss well over gentle heat until it begins to soften (about 3 - 4 minutes.)
Add salt, pepper and the coconut cream and allow the cabbage to come to a simmer. Allow to simmer for about 2 minutes. Tip in the coriander and serve at once.

John Hawkesby’s wine recommendation

Chenin Blanc
Millton Te Arai 2008

Greywacke 2009

From Nine To Noon

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