This works really well with purple sprouting broccoli, or spring greens, and is delicious. I’d never actually made it with cabbage before, but nothing ventured, etc.
It was a small hispi cabbage, and I cored out all the thick stem, and shredded it up. Blanched it in boiling water for a couple of minutes, then put it in a colander to drain off.
Then chop some garlic, and a dried red chilli, and fry them in groundnut oil for a couple of minutes. Tip in a tin of coconut milk, and cook it down for about 10 minutes, so it’s thick and gloopy. Then add the cabbage, and cook for another five minutes or so. Add a few drops of sesame oil, and the juice of half a lemon, at the end. Serve with basmati – at least, we did!