Coconut milk, orange juice, and curry powder make for a delicious dairy-free and curried version of creamed cabbage with kale. Slideshow: More Cabbage Recipes 

Sarah Bolla
October 2013


© Sarah Bolla

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepot, heat the coconut oil. Add the onion and cook over moderate heat until softened, about 4 minutes. Add the garlic, cabbage, curry powder, turmeric, and salt. Cook over moderate heat until the cabbage is wilted, about 4 minutes. Add the coconut milk, cover, and simmer over low heat, stirring occasionally, until the mixture has thickened, about 8 minutes. Add the kale to the pot, and cook for another 5 minutes.

  • To serve, stir in the orange zest and orange juice, and bring to a simmer over low heat, about 3 minutes. Fold in the cilantro leaves, sprinkle with the flaked coconut, and serve warm.

Make Ahead

The dish will keep in an airtight container up to 2 days. Re-heat to serve.