Cabbage with coriander and coconut

(Serves 6)

Ingredients

• 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

Method

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

Riesling
Greywacke 2009