Turmeric-and-coconut cabbage

Turmeric-and-coconut cabbage

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  • 4
  • Easy
  • Carb Conscious Dairy free Health conscious
  • Woolworths Kleine Zalze Chenin Blanc 2016


  • 3 T coconut oil
  • 2 t ground cumin, lightly toasted
  • 2 t ground coriander, lightly toasted
  • 1 T fresh turmeric, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 T fresh ginger, finely chopped
  • 1 x 297 g box tofu, cubed
  • 20 g coconut chunks, finely grated
  • 1 cup coconut cream
  • 2 T black sesame seeds
  • 2 green chillies, finely sliced
  • Lemon wedges. for serving

Cooking Instructions

Heat the coconut oil in a nonstick pan over a medium heat. Add the cumin, coriander, turmeric, garlic and ginger and cook for 1 minute.

Add the cabbage and coconut cream and cook for 5 minutes, or until soft but with a slight bite. Remove from the heat.

Coat the tofu in the black sesame seeds. Heat the remaining coconut oil in a nonstick pan over a high heat. Brown the tofu on all sides.

Place the cabbage on a serving dish, top with the tofu and garnish with the coconut and chilli. Serve with a squeeze of lemon juice.

Cook's note: Powdered turmeric is nothing new – you’ve been using its peppery taste in curries for years – but the fresh root is making waves for its extra-punchy flavour. It’s also packed with antioxidants such as curcumin.

Discover more health conscious recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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