Savoy cabbage, quickly cooked, with butter and pepper is pretty good as it is. But if you want to pep it up to serve as a side dish with south-east Asian food it may not quite cut the mustard.
The trick with cabbage is to not cook it for a whole school term. A flash in the pan to soften it is enough, so be careful and be quick. This is fiery and comforting at the same time and goes really well with some steamed fish with lemongrass and lime leaves.
1/2 Savoy cabbage, shredded
Coconut oil for frying
2 hot red birdseye chillies, sliced
1tbsp red Thai curry paste
1tbsp dessicated coconut
1tbsp coconut aminos or soy sauce
1tbsp lime juice
100ml coconut cream
Salt to season
Sauté the cabbage in some coconut oil, letting some of the shreds almost burn. Add as much chilli as you like, my chillies were surprisingly hot, so be careful.
Add the curry paste to the pan (home made if you can be bothered) and add a little more coconut oil. Cook for a few minutes, stirring well so it doesn’t burn.
Pour in the coconut cream and heat through. Tip into a bowl and blowtorch the top of the cabbage if you have one to give it a little bit of a dramatic char. Add a little more sliced red chilli and some hazelnuts sprinkled on top if you fancy, and serve.