coconut cabbage

I learned to make this dish from a local food store I used to work in.  This dish is so simple, tasty, and of course, plant based.  It is a bit of a comfort food, very filling, and satisfying.  When you can, try to use reduced fat coconut milk.  Other than that, it’s oil free.  The recipe is below the video.  If you try this, please comment.  Thanks! 1/2 cabbage 1 can coconut milk 1 can tomatoes (or 2 cups fresh chopped tomatoes) Rice Slice cabbage thinly and saute with ¼ of the coconut fat and ¼ cup of the coconut milk. Cook, covered, until tender.  Add tomatoes and salt to taste. Cook 1-2 cups rice with the rest of the coconut water and fat. Add salt to taste.