Summary

Ingredients

• 1 small Head white cabbage
• 0.5 can ½ (s) coconut milk
• 1 cup peanuts
• 1 large onion (s)
• 2 small tomato (s)
• 1 tablespoon oil
• 1 clove garlic
• 1 cup vegetable stock
• water

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Instructions

1. Bring a saucepan of water to a boil. Wash the cabbage and cut into thin slices. Then add to the boiling water and cook over medium heat for about 20 minutes, until the cabbage is soft but still firm to the bite.
2. In the meantime, peel the peanuts and grind them in a blender or by hand with a mortar. Peel and dice the onion. Core and chop the tomatoes (if necessary, scald and peel beforehand).
3. Heat the oil in a deep saucepan and add the onions. Sweat for about 2 minutes. Add the tomatoes, squeeze the garlic and season with salt and pepper. Steam for another 3 minutes.
4. Take the cabbage off the stove and drain the water. Put the cabbage in the pot with the onions and tomatoes. Top up with vegetable stock and cook for another 5 minutes.
5. Add the coconut milk and ground peanuts and cook gently for another 5 minutes. Season to taste with salt and pepper.
6. In Mozambique it is eaten with rice or xima (corn porridge).