Description
Cashew Milk–Braised Cabbage With Crunchy Chile Oil is a delightful fusion of creamy and crunchy textures that will tantalize your taste buds. Tender cabbage is simmered in rich cashew milk and topped with fiery, crunchy chile oil, making this dish a perfect option for any occasion. Whether it’s a cozy weeknight dinner or an impressive dish for entertaining, this recipe is sure to be a crowd-pleaser.
Ingredients
Scale
- 1 medium head of green cabbage, chopped
- 1 cup unsweetened cashew milk
- 3 cloves garlic, minced
- 2 tablespoons crunchy chile oil (adjust to taste)
- 1 medium yellow onion, diced
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Stir in chopped cabbage and sauté for about 5 minutes until it wilts slightly.
- Pour in the cashew milk, stirring well. Allow it to gently bubble for flavor infusion.
- Season with salt and pepper, simmering for 10-15 minutes until the cabbage is tender.
- Drizzle crunchy chile oil on top before serving. Serve warm alongside rice or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 4g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg