Where Is The Beef? (v) Recipe

Prepare cabbage

Preheat oven to 220°C (425°F). Trim outer leaves, halve each pointed cabbage lengthwise and then cut each half into 2 wedges so you have 8 wedges. Pat dry and brush both cut faces lightly with 1 tbs vegetable oil and a pinch of salt.

Roast cabbage

Place cabbage wedges on a baking sheet, cut side up. Roast 18–22 minutes until edges show good charring and wedges are tender but not collapsing. Remove and keep warm.

Make curry sauce

While cabbage roasts, heat 3 tbs vegetable oil in a wide sauté pan over medium heat. Add Thai red curry paste and fry 1–2 minutes until fragrant, stirring to avoid burning. Slowly stir in coconut milk, then add soy sauce, palm sugar and shredded kaffir lime leaves. Simmer gently 5–7 minutes until slightly reduced; add water if too thick. Taste and adjust with lime juice and salt. The sauce should be glossy, balanced sweet-savory-citrusy and lightly spicy.

Finish cabbage in sauce

Add roasted cabbage wedges into the pan gently, spoon sauce over them and simmer 2–3 minutes so the wedges absorb flavor. Turn carefully to coat; transfer to a platter keeping sauce pooled for serving.

Toast peanuts (if not roasted)

If peanuts aren't roasted, dry-toast them in a skillet over medium heat 4–5 minutes until fragrant, stirring. Cool slightly.

Make crumble

In a food processor pulse roasted peanuts until coarsely crumbed (aim for both small crumbs and a few larger bits). Add cilantro, Thai basil, mint, lime zest, vegetarian fish sauce substitute, chili flakes (if using) and salt. Pulse 4–6 short times until herbs are finely chopped and incorporated but mixture still has texture. Transfer to a bowl and fold in 1/2 cup crispy fried shallots so the crumble has crunchy bits.

Toast coconut

In a dry small skillet over medium heat, toast desiccated coconut, stirring constantly, until light golden, about 2–3 minutes. Remove immediately to cool.

Prepare kroepoek

If using unpuffed crackers, deep-fry or microwave according to package instructions until puffed and crisp. Drain on paper towel.

Assemble garnish bowl

Combine toasted coconut, extra crispy shallots and chopped peanuts in a small ramekin for easy sprinkling at service.

Optional finishing sauce

Whisk coconut cream with lime juice and soy until smooth; adjust seasoning. This is optional to drizzle for extra richness.

Plate: Arrange 2 cabbage wedges per person on each plate (or 4 if serving as main for 2). Spoon warm Thai red curry coconut sauce around and over the wedges. Generously scatter the green herb crumble across the cut faces and around the plate so each bite can get herb/peanut texture. Sprinkle toasted coconut, extra crispy shallots and chopped peanuts. Tuck kroepoek to the side or break into shards across the cabbage for crunch. Finish with thinly sliced kaffir lime leaves for aroma.

Serve immediately while cabbage and sauce are warm so the crumble retains some crunch and the kroepoek stays crisp.