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Hispi cabbage with coconut and turmeric sauce

Tender Hispi cabbage with charred edges, smothered in a silky
coconut-turmeric sauce that's warm, golden and gently spiced.
Coriander, ginger and fried shallot bring bright, savoury comfort.

side dish ⏱ 32 min 260 kcal / portion 18.0 g carbs / portion (estimated) vegetarian glutensoy 🔗 Original source

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Hispi cabbage with coconut and turmeric sauce
v5 · rb0e705f985 20260727Z1751 550 g hispi cabbage 59.1 ml vegetable oil 24.6 ml light soy sauce 2 pieces lime ¾ tsp sea salt lime wedge to taste 🔥 preheat oven to 230°C 🌀 toss cabbage with vegetable oil and salt 🔥 ⏱ 15 min roast cabbage until tender and charred around the edges 🔥 cool roast cabbage, remove and discard core, then cut into roughly 5cm pieces 🌀 mix spring onion, ginger, light soy sauce, light brown sugar, shaoxing wine, ground white pepper, and reserved salt in a heatproof bowl 🍳 heat vegetable oil until smoking, then pour over the spring onion mixture to make dressing 🍳 ⏱ 10 min boil coconut cream with turmeric, then simmer until thickened and reduced by half 🌀 remove and discard turmeric, then stir in light soy sauce, palm sugar, lime juice, and salt 🍽 pour coconut sauce onto a large lipped platter and arrange cabbage on top 🍽 spoon over spring onion dressing and then top with coriander, reserved spring onion, and fried shallots 🍽 serve with lime wedges on the side 🍽 serve lime wedges on the side Hispi Cabbage 🎉 10 g coriander 15 g fried shallot 800 ml coconut cream 35 g turmeric ⅔ tbsp palm sugar 1 tbsp lime juice 3 pieces spring onion 15 g ginger ⅔ tbsp light brown sugar 2 tsp shaoxing wine ¼ tsp ground white pepper 15 ml coriander, fried shallot coconut cream, turmeric 10 ml palm sugar, lime juice lime lime wedge 15 ml 44 ml
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Preparation steps

  1. preheat oven to 230°C
  2. toss cabbage with vegetable oil and salt
  3. roast cabbage for about 15 minutes until tender and charred around the edges
  4. cool roast cabbage, remove and discard core, then cut into roughly 5cm pieces
  5. mix spring onion, ginger, light soy sauce, light brown sugar, shaoxing wine, ground white pepper, and reserved salt in a heatproof bowl
  6. heat vegetable oil until smoking, then pour over the spring onion mixture to make dressing
  7. boil coconut cream with turmeric, then simmer until thickened and reduced by half for about 10 minutes
  8. remove and discard turmeric, then stir in light soy sauce, palm sugar, lime juice, and salt
  9. pour coconut sauce onto a large lipped platter and arrange cabbage on top
  10. spoon over spring onion dressing and then top with coriander, reserved spring onion, and fried shallots
  11. serve with lime wedges on the side
  12. serve lime wedges on the side

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