Ingredients:
1 head of cabbage (chopped into fine strips)
1 large onion diced finely
2 cans Thai Kitchen unsweetened Coconut Cream (or similar)
2 cans Companion Cha'i-Pow-Yu braised gluten
salt somewhat generously - to taste
3-6 cups Jasmine Rice
Directions:
1. Cook the Jasmine Rice so that it will be ready when the Coconut Cabbage topping is finished.
2. Add 1 cup water to a large frying pan
3. finely dice 1 large onion and add to frying pan.
4. Remove the stem from the base of the cabbage and cut the cabbage head into strips. Add to the frying pan.
5. Place a lid on the frying pan and cook the cabbage and onion down until they are cooked.
6. Drain any remaining water out of the frying pan.
7. Add the two cans of coconut cream to the frying pan. Stir in.
8. Add the two cans of Cha'i-Pow-Yu braised gluten to the frying pan - including the gravy in the gluten cans.
9. Salt to taste.
10. Serve the Coconut cabbage sauce over a bed of rice.
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