Lemongrass Melting Curry Cabbage
Lemongrass melting curry cabbage is a flavorful roasted cabbage dish braised in coconut milk, lemongrass curry sauce, and aromatics. Slow-baked until tender, the cabbage soaks in all the flavors and tastes insanely good.
Ingredients
- 1 green cabbage
- 1 Tbsp avocado oil
- 1 shallot, minced
- 2 Tbsp garlic, minced
- ⅓ cup onion, chopped
- 1 cup chicken broth
- 1 cup coconut milk
- ¼ cup Red Boat spicy lemongrass curry sauce
- 1 Tbsp fish sauce
- 1 Tbsp gochugaru
- ¼ tsp salt
- 1 tsp black pepper
Instructions Start Cooking
- Preheat the oven to 350°F.
- Cut the cabbage into 4 wedges, making sure to remove the bottom core so the wedges separate easily.1 green cabbage
- Heat avocado oil in a large oven-safe pan over medium heat. Sear the cabbage wedges for 3–4 minutes on each side until lightly browned.1 Tbsp avocado oil
- Remove the cabbage from the pan and set aside. In the same pan, add the onions, garlic, and shallots, cooking briefly until fragrant.1 shallot, 2 Tbsp garlic, ⅓ cup onion
- Add the chicken broth, coconut milk, Red Boat spicy lemongrass curry sauce, fish sauce, gochugaru, salt, and black pepper. Stir over low heat for 2–3 minutes until the sauce is well combined.1 cup chicken broth, 1 cup coconut milk, ¼ cup Red Boat spicy lemongrass curry sauce, 1 Tbsp fish sauce, 1 Tbsp gochugaru, ¼ tsp salt, 1 tsp black pepper
- Return the cabbage wedges to the pan and coat them in the sauce.
- Cover the pan with foil and transfer it to the oven.
- Bake for about 50 minutes, or until the cabbage becomes tender and absorbs the curry sauce.
Notes
If you don’t have the simmer sauce, I recommend sauteeing about 2 Tbsp of minced lemongrass with the aromatics and stirring in 1 Tbsp of red curry paste.
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