Coconut Braised Cabbage & Dirty Rice

Coconut Braised Cabbage

Ingredients

  • 2 tbsp. coconut oil, divided

  • 1 small head green cabbage, cut
    into large wedges

  • 1 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

  1. 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.

  2. 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.

  3. 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

  1. 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. 

  2. 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. 

  3. 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. 

  4. Garnish with green onion and parsley before serving.

*In flyer March 31 - April 6, 2024
Recipe and photo credit: Tastes Better from Scratch

Annah Kassen