1 medium head cabbage (Nappa or other
green chinese cabbage), chopped into thin strips
1 large onion
4 medium garlic cloves, finely chopped
2 tbsp grated gingerroot or 1 1/2 tbsp ginger powder
2-3 jalapenos or other green chiles, finely chopped
1 tsp tumeric
1 tbsp cumin
1/2 tsp salt
1/2 cup coconut milk
1/2 cup water
1 cup chopped cilantro
1. Chop the onion into thin strips and
saute in a wok or large frying pan with a couple tablespoons
of canola oil.
2. After 4 minutes, add the garlic, gingerroot, chiles, tumeric,
cumin, salt, and water. Mix well.
3. Add the coconut milk and cabbage, mix, lower the heat,
and continue to simmer until the cabbage is just limp.
4. Remove from the heat and top with the cilantro. Serve with
rice (you'll probably need it).
