Directions
Taste the magic and depth a good Thai curry can bring to your dinner table in this simple recipe, low on effort, but big on return. I bought this massive head of cabbage from a fellow at the local Farmer's Market, weighing in at whopping 8 pounds. I believe strongly in helping to support small businesses where I can, I too belong to this growing population. It was a beautiful specimen. I also bought a bushel of fresh corn, which I trim and rinse well with water, then microwave, for a no fuss side dish or snack in no time. I was also able to procure a 1960's, vintage tool chest designed for young boys, made by American Toy Company. It is in amazing condition. Collecting vintage things is kinda my thing, but we will touch back on that later! The corn comes out bursting with natural sweetness and flavor, as good as any method, anywhere. I learned this trick from a dear friend of mine, an older gentleman, widowed, that would come into the restaurant I worked in when I was a freshman and sophomore in college. He told me about how he prepared his corn and I then tried it at home and was surprised at the delicious flavor profile and how the husks left on, serve as the perfect protection and steaming vessel for each individual ear. The only thing left to do after that is pull down the husks and remove the silk. Add your desired condiments or serve as is for a refreshing course in corn. The humongous head of cabbage gave way to many ideas, but I settled for presenting it two ways with our Sunday dinner, traditional and curried. I quartered the large cabbage and cut away the core. In a large heavy bottomed pot drizzled with olive oil and smoked pork fat, I seared the quarters on all of its flat sides. I seared the sides until a nice golden flavor was reached, about 20 minutes over medium heat. I really wanted to develop the flavors, before adding salt or any spice that could render the water before it could be properly browned. From there, I added enough stock/water to cover the cabbage and separated the chunks with a fork. I brought them up to a boil and then reduced to medium high for about 25 minutes. After about 25 minutes and reducing the liquid by 1/3, I added 4 ozs. coconut milk and 1 tbp. Thai Coconut Green Curry and reduced cooking temperature to medium to medium low. Simmer the cabbage until desired texture is reached and add the sliced pepper towards the end as not to cook the slices apart. Drizzle the finished dish and subsequent portions with COCAVO oil.
Nice browning and caramelization adds depth and flavor. Season afterwards, not before.
This pot is quite large, 12 qt. capacity and makes the cabbage look small!
The lone Red Bell Pepper growing beside my herb garden with my Begonias.The Big Green Cabbage.
