Coconut Braised Cabbage & Dirty Rice
Coconut Braised Cabbage
Ingredients
2 tbsp. coconut oil, divided
1 small head green cabbage, cut
into large wedges1 small green or red chili, seeded, finely chopped
6 cloves garlic, finely chopped
1 (2”) piece ginger, peeled, finely chopped
2 tsp. tomato paste
1 tsp. turmeric
Kosher salt
1 (15-oz.) can chickpeas, drained, rinsed
1 (13.5-oz.) can full-fat unsweetened coconut milk
1 red bell pepper, seeds and ribs removed, thinly sliced
Zest and juice of 1 lime
Chopped fresh cilantro, for serving
Instructions
Preheat a large cast-iron skillet over medium-high heat for 2 minutes, then add 1 tablespoon oil. Arrange cabbage cut side down in skillet and cook, turning occasionally, until deeply golden brown, 3 to 4 minutes per side. Transfer cabbage to a plate.
In same skillet over medium heat, heat remaining 1 tablespoon oil. Add chilli, garlic, ginger, tomato paste, and turmeric and cook, stirring often, until fragrant, about 1 minute; season with salt. Add chickpeas, milk, bell pepper, and 1/2 cup water. Nestle cabbage into pan and bring to a simmer. Cover and cook until cabbage is very tender, 20-25 minutes.
Stir in lime zest & juice.
Top with cilantro.
*In flyer March 31 - April 6, 2024
Recipe and photo credit: Delish
dirty rice
Ingredients
1/2 lb ground beef
½ lb ground sausage
½ cup chicken
1 tsp salt
½ tsp freshly ground black pepper
¼ cup all-purpose flour
1 onion , diced
½ cup celery , diced
1 green bell pepper , diced
4 cloves garlic , minced
2 tsp Cajun seasoning
¼ tsp cayenne pepper
1/4 tsp dried oregano leaves
1/4 tsp dried thyme
2 bay leaves
2 cups long-grain white rice
4 cups low-sodium chicken broth
½ cup chopped green onion
¼ cup fresh chopped parsley
Instructions
Add ground beef, sausage and chicken to a large saucepan over medium heat. Season with salt and pepper and cook, crumbling with a wooden spoon, until browned.
Add flour and stir. Add onion, bell pepper, and celery and sauté for 3 minutes. Add garlic, Cajun seasoning, cayenne, oregano, thyme and bay leaves and stir to combine.
Add rice and chicken broth. Bring to a boil, cover, reduce heat to low and simmer for 20 minutes. Remove from heat all allow to rest for 5 minutes. Remove lid, gently fluff rice with a fork, reapply lid and rest for 5 more minutes.
Garnish with green onion and parsley before serving.
*In flyer March 31 - April 6, 2024
Recipe and photo credit: Tastes Better from Scratch