Savoy Cabbage with Coconut and Couscous
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head savoy cabbage
- 2 onions)
- 1 clove garlic
- 400 ml coconut milk
- 250 g couscous
- 2 teaspoons turmeric
- sugar
- salt
- Paprika powder
- Clarified butter, or ghee
- Chili powder
- pepper
- cream, or sour cream
Print Recipe
Pin Recipe Instructions
- Peel and roughly chop the onions and fry them in a saucepan with a little clarified butter.
- Add the washed and - depending on your preference, more or less - coarsely chopped savoy cabbage gradually (depending on the size of the pot, until there is space again when the leaves have collapsed) to the onions and fry lightly. Stir again and again, pour in some water so that nothing burns, lid on.
- In the meantime, heat a little clarified butter in a small saucepan, fry the turmeric and chopped garlic with a little sugar without the spices browning! Deglaze with 3/4 of the coconut milk, sprinkle in the couscous, bring to the boil briefly. (Attention! You like to spray and the stains from turmeric usually only get out with the stain scissors!) Then take the pot off the plate and let the couscous steep. If you like, you can stir the cream or sour cream into the sauce. Just try.
- Towards the end of the cooking time, pour the last 1/4 of the coconut milk instead of water and season with salt. When the savoy cabbage is as soft as you like it and the couscous melts on your tongue, everything is as it should be. Arrange the savoy cabbage as a nest on a plate and pour the sauce into the depression in the middle.
- Serve with freshly ground pepper or chopped chilli pods, depending on your taste.
- Tip for vegans:
- Vegetable fat instead of clarified butter, soy milk or the like instead of cow`s milk and soy cream if necessary, also work.
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