Hispi cabbage with coconut and turmeric sauce

Side Dairy free

Serves 4

Prep 15 min

Cook 17 min

This dish draws inspiration from the range of Filipino dishes that fall under the “ginataan” umbrella, meaning to cook in coconut milk. The sauces combine flavours found across this spectrum, like ginger, turmeric and spring onions. Make sure to use coconut cream and not milk - it has more body.

Ingredients

1	hispi cabbage, quartered lengthways (550g)
1 tbsp	vegetable oil
10g	coriander, roughly chopped
15g	shop bought fried shallots
SPRING ONION AND GINGER DRESSING
3	spring onions, thinly sliced (reserve a small handful to serve)
15g	ginger, peeled and finely chopped
1 tbsp	light soy sauce
⅔ tbsp	light brown sugar
2 tsp	shaoxing wine
¼ tsp	ground white pepper
3 tbsp	vegetable oil
COCONUT SAUCE
2x 400ml	tins coconut cream
35g	turmeric, peeled and bashed with the flat side of a knife
2 tsp	light soy sauce
⅔ tbsp	palm sugar
2	limes; 1 tbsp juice, plus wedges to serve
	Fine sea salt

Method

Preheat the oven to 230℃.
For the spring onion and ginger dressing, in a large heatproof bowl mix together all the ingredients but the oil. Heat the oil in a small saucepan on medium high heat until smoking, then carefully pour over the spring onion mixture and set aside to cool.
Toss the cabbage in the oil with ½ teaspoon of salt and place on a baking tray, cut side up. Roast for about 15 minutes, until tender and charred around the edges. Set aside until cool enough to handle, then remove and discard the core, and cut the cabbage into roughly 5cm pieces.
Meanwhile, in a medium saucepan bring the coconut cream and turmeric to a boil, then reduce to a simmer and cook until thickened and reduced by half, about 10 minutes. Remove and discard the turmeric and stir in the soy sauce, palm sugar, lime juice and ¾ teaspoons of salt.
Pour the coconut sauce onto a large lipped platter, and arrange the cabbage on top. Spoon over the spring onion dressing, followed by the coriander, reserved spring onion and fried shallots. Serve, with the lime wedges on the side.