Best 2 Kapisi Pulu Cabbage And Corned Beef In Coconut Milk Recipes

Journey to the vibrant flavors of Kapisi Pulu, a traditional Sri Lankan dish that combines the hearty taste of corned beef with the freshness of cabbage, all enveloped in a rich and creamy coconut milk sauce. This delectable dish is a harmonious blend of textures and flavors, where the tenderness of the corned beef complements the crispness of the cabbage, while the coconut milk adds a velvety smoothness and a hint of sweetness. Prepare to embark on a culinary adventure as we explore the step-by-step recipes for Kapisi Pulu, including variations that cater to different dietary preferences and taste buds. Get ready to tantalize your taste buds with this Sri Lankan gem that promises an explosion of flavors in every bite.

Here are our top 2 tried and tested recipes!

CABBAGE AND CORNED BEEF IN COCONUT CREAM (KAPISI PULA)

Cabbage and Corned Beef in Coconut Cream (Kapisi Pula) image

Posted for ZWT7- The South Pacific Islands. Found on alleasyrecipes.com. This is a recipe from Tonga.

Provided by CJAY8248

Categories Meat

Time 1h50m

Yield 8 cabbage packets, 8 serving(s)

Number Of Ingredients 6

Ingredients

8 large cabbage leaves
1 cup shredded cabbage
1 (12 ounce) can corned beef
1 onion, chopped
1 tomatoes, chopped
8 tablespoons thick coconut cream

Steps:

Place cabbages leaves on foil to make a cup shape. (It would help to put all these in a round cake tin.).
Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
Wrap the foil around and bake at 350* for 1 -1 1/2 hours.
Serve hot.

Nutrition Facts : Calories 190.1, Fat 11.1, SaturatedFat 5.5, Cholesterol 41.6, Sodium 497.3, Carbohydrate 14.2, Fiber 1.5, Sugar 11.7, Protein 8.8

KAPISI PULU - CABBAGE AND CORNED BEEF IN COCONUT MILK

Kapisi Pulu - Cabbage and Corned Beef in Coconut Milk image

This recipe can be claimed by Tongan's Samoan's and Fijians (so my girlfriends tell me). For convenience you can use canned corned beef, but my friend now cooks extra corned silverside and then makes this the next day. This recipe was sourced from my Samoan & Fijian friends and from http://www.eua-island-tonga.com/Tongan-recipes.html

Provided by Coasty

Categories Meat

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 large cabbage leaves
1 (400 g) can corned beef
1 onion, chopped
1 tomatoes, chopped
2 cups coconut cream

Steps:

Place the cabbage leaves on foil paper to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream.
Wrap the foil around and bake in a moderate oven for about 1 to 1 1/2 hours.

Tips:

Use good quality corned beef. Look for a piece that is well-marbled and has a nice red color.
If you don't have time to cook the corned beef yourself, you can buy it pre-cooked. Just be sure to rinse it well before using.
Don't overcrowd the pot when cooking the cabbage. If you do, it will not cook evenly.
Add the coconut milk towards the end of cooking. This will help to prevent it from curdling.
Serve kapisi pulu with rice or your favorite side dish.

Conclusion:

Kapisi pulu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover corned beef. The cabbage and coconut milk give the dish a unique and flavorful taste that is sure to please everyone at the table.