This is my favorite way to cook cabbage. Any cabbage. Sometimes I double the coconut milk and make it into a soupy dish. It’s easy to prepare, yet has a sophisticated flavor.
1 1/2 c coconut milk
3/4 c chopped or sliced carrots
3/4 c chopped onions, optional
2 cloves garlic, minced
2 t anchovy paste or 2 – 3 anchovies, minced
1/4 t crushed red pepper flakes
4 c shredded cabbage
salt, to taste
fresh chopped cilantro or basil, for garnish, optional
1. Combine all ingredients except cabbage and salt. Bring to the boil, then add cabbage. Bring back to a simmer, cover, and cook over low heat for about half an hour, or less, depending on how cooked you like your cabbage. Taste for seasonings and add salt to taste. Serve hot or at room temperature.