MMMmmmmmmm alliteration 🙂
I made this colorful & tasty side dish tonight as something to serve with the double smoked kielbasa I recently bought at Jubilat Provisions. I wanted to make a cabbage dish to play off the classic sausage & cabbage thing, but I was getting bored of just eating steamed/sautéed/braised cabbage & kale lately so I wanted to spruce it up.
A couple days ago I had some sort of coconut coleslaw at a restaurant, which was amazing and it opened my eyes to the beautiful flavor combination of coconut and cabbage. Really tasty! I used that as an inspiration and I couldn’t have been happier with this side. It’s slightly sweet, full of vitamins, bright, colorful & delicious! Additionally it was a great contrast to the super smokey kielbasa. It was nice to have something a little more fresh and sweet to balance it out. I also had a side of sweet potatoes with this. A pretty darn awesome dinner all around!
This would also be really good served with seafood, chicken, or ham.
- 1 cup fresh kale, chopped
- 1 cup purple cabbage, thinly sliced,
- 1 carrot, grated
- 1/4 cup unsweetened coconut shavings,
- 1/4 cup coconut milk
- salt to taste.
Chop up/prepare your vegetables, throw them in a saucepan with the coconut milk, on medium heat & simmer for a few minutes – stirring regularly. Once the cabbage starts to lose it’s purple color and soften, it’s ready to eat. Easy as pie.
If you want to serve this with the kielbasa & sweet potatoes — you should throw them both in the oven at 375 degrees, before starting the cabbage dish. The kielbasa is as easy as plopping it on a pan and putting it in the oven to heat up. Then the sweet potatoes, I like to chop into 1/2″ chunks, throw them in a caste iron skillet with a little olive oil and salt, and then cover the skillet with tin foil. Both the kielbasa & the sweet potatoes should be finished in about 20-30 minutes (which is more than enough time to make the cabbage)
Have fun and enjoy skipping your multi-vitamin 😉