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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (158g) Recipe makes 8 servings |
||
| Calories 147 | ||
| Calories from Fat 116 | (79%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 19% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 24mg | 1% | |
| Potassium 356mg | 10% | |
| Total Carbohydrate 8.2g | 2% | |
| Dietary Fiber 2.8g | 11% | |
| Sugars 4.5g | ||
| Protein 2.3g | 4% | |
Menus using this recipe:
Dinner in South Africa with Chef Marco Radebe presented by The Chic Chefs
Braised Coconut Cabbage
By: Sue L
May 27, 2008
An interesting Tanzanian side dish, from the African Cookbook by Bea Sandler. Posted for ZWT4.
SERVES 8
Ingredients
- 1/2 cup chopped red onion
- 1/4 cup cooking oil
- 2 lbs cabbage, cut into 1-inch wedges
- 1 cup unsweetened coconut milk
Directions
1
In a large saucepan, saute onions, and butter until onions soften.2
Add cabbage and cook, stirring, until cabbage begins to lose its crispness.3
Stir in unsweetened coconut milk, and season with salt and pepper.4
Simmer 5 minutes or more or until cabbage and onion is done to your liking.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Cuisine > African > Central/Western > Congolese
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Stove Top
- Preparation > Presentation > Served Cold
- Dietary > Vegetarian > Vegan
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