Slippery Cabbage and Coconut
Slippery cabbage is, so far, the closest thing we’ve found to spinach. Slippery cabbage and coconut milk is a staple dish in the Solomon’s. There are quite a few recipes on the interwebs but not many of them told us how to prep the cabbage. In other words, none of them told us to remove the stalks before cooking so we were eating them for a few weeks in our ignorance.
Slippery cabbage doesn’t need to be cooked for very long and you know you’ve cooked it too long if it gets too slippery and slimy, hence, “slippery cabbage”. Cooked slippery cabbage should still have a bit of texture to it and shouldn’t be too mushy.
- 1/2 bundle slippery cabbage, stalks chopped off and 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.