Cabbage in Coconut Milk

Servings: 4
INGREDIENTS
  • - 100 g of cabbage
  • - 4 stalks of celery
  • - 2 medium carrots
  • - 200 g cauliflower
  • - 2 onions
  • - 2 cloves of garlic
  • - 125 ml vegetable stock
  • - 100 g of bean sprouts
  • - 250 ml of coconut milk
  • - 1 piece of ginger
  • - 2 C soy sauce
  • - salt
  • - pepper
INSTRUCTIONS
  1. Wash the cabbage and the celery and pat dry; cut into strips the first and into slices the second. Wash the carrots and cauliflower; check and dice the first, the second divide it into florets. Finely chop garlic and onions, peeled. Gather all these vegetables in a saucepan and add the broth.
  2. Bring to a boil, lower the heat and simmer with the lid on for 15 minutes. After this time, remove the lid and, if the liquid is too much, let it evaporate. Add the coconut milk and rinsed sprouts.
  3. Continue cooking over medium heat for 5-10 minutes, stirring often. Turn off the heat. Season with salt and pepper, add the soy sauce and grated ginger finely. Stir and serve.