Cabbage with Coconut

Serves 4

An unusual combination that is absolutely delicious.

1 small cabbage, shredded, discarding the central stump
1 vegetable or chicken stock cube
50 g/2 oz/1⁄4 cup butter or margarine
10 ml/2 tsp mango chutney, chopped, if necessary
5 ml/1 tsp curry paste
15 ml/1 tbsp lemon juice
Salt and freshly ground black pepper
45 ml/3 tbsp desiccated (shredded) coconut, toasted

  1. Cook the cabbage in 2.5 cm/1 in boiling water to which the stock cube has been added in a large saucepan until just tender. Drain (use the stock for soup) and return to the pan.
  2. Add all the remaining ingredients except the coconut and toss over a gentle heat until well blended.
  3. Pile into a serving dish and sprinkle the toasted coconut over.