Slippery cabbage is not our favourite but it’s the most commonly found green in the market so we thought we’d better post at least one recipe on how to cook it.
There are quite a few recipes on the interwebs but none of them told us how to prep the cabbage. In other words, none of them told us to remove the stalks before cooking. Slippery cabbage stalks are not yum so make sure you cut them off before cooking.
The easiest way to cook it is fried up with plenty of garlic and butter – yuuum. Just don’t cook it for too long or you will fail and it gets slippery and slimy, hence, “slippery cabbage”. There is a fine line between edible slippery cabbage and yuck slippery cabbage and that line shouldn’t be crossed. Cooked slippery cabbage should still have a bit of texture to it and shouldn’t be too mushy.
Cooked local style, it is always served with coconut milk and is a staple dish in the Solomon’s.
- 1/2 bundle slippery cabbage, stalks chopped off and the leaves cut once or twice
- 1 dry coconut, milked
- 1/2 onion, chopped
- 2-3 chillies, diced
- knob of ginger, diced
- Salt to season
- Scrashem kokonat, make some milk, and put it in a pot until it starts to boil.
- Add chopped onions, chillies and ginger and let them mingle together for a little bit.
- Add the slippery cabbage to the party and simmer until cooked.
Serve it Sollies style as a side with rice and tuna, or kūmara and tuna.