Hispi cabbage with coconut and turmeric sauce

side dish · ⏱ 32 min · 4 portions · 18.0 g carbs / portion · vegetarian · allergens: gluten, soy

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
http://flowcooking.food/en-us/recipe/315/hispi-cabbage-with-coconut-and-turmeric-sauce/