Cabbage and Corned Beef in Coconut Cream Kapisi Pula
Indulge in the rich and comforting flavors of "Cabbage and Corned Beef in Coconut Cream Kapisi Pula," a traditional Polynesian-inspired dish that brings bold taste and hearty ingredients to your table. This one-pot recipe features tender cabbage, savory corned beef, and creamy coconut cream, all infused with the aromatic notes of sautéed onion and garlic. A touch of chili flakes can be added for those who crave a hint of spice. Ready in just 40 minutes, this dish is simple yet deeply satisfying, making it perfect for busy weeknights or a soulful family dinner. Serve it over fluffy steamed rice or alongside earthy boiled taro to enjoy the authentic essence of this comforting island favorite. Keywords: Kapisi Pula, cabbage and corned beef, coconut cream recipes, Polynesian cuisine, easy weeknight meals.
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Recipe Information
Ingredients
- 1 head cabbage
- 12 oz corned beef
- 1 cup coconut cream
- 1 medium onion
- 3 garlic cloves
- 2 tbsp vegetable oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup water
- 0.25 tsp optional chili flakes
Instructions
Remove the outer leaves of the cabbage, rinse it thoroughly, and chop it into bite-sized pieces.
Peel and finely dice the onion. Mince the garlic cloves.
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the diced onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Open the can of corned beef and break it into chunks. Add the corned beef to the skillet and stir to combine with the onion and garlic.
Add the chopped cabbage to the skillet, tossing to incorporate with the corned beef mixture.
Pour in the water and cover the skillet with a lid. Allow the cabbage to steam for about 5-7 minutes, stirring occasionally, until it softens and reduces in volume.
Season with salt, black pepper, and optional chili flakes if you prefer some heat.
Reduce the heat to low and pour in the coconut cream, stirring gently to coat the cabbage and corned beef evenly.
Simmer uncovered for 5-10 minutes, allowing the flavors to meld and the coconut cream to thicken slightly.
Taste and adjust seasoning as necessary. Remove from heat.
Serve the Kapisi Pula hot over steamed rice or alongside boiled taro for an authentic experience.
Nutrition Facts
Calories |
2141 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 19.5 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 4676 mg | 203% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 146.7 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1881 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
