1/4 cup of olive oil (60 ml)
1 medium onion, chopped
4 cloves of garlic, minced
4 cups of cabbage, shredded (365 g)
1 cup of fresh coconut, grated (100 g)
1/2 cup of coconut milk (120 ml)
1 tablespoon of salt or to taste
1 dash of black pepper
2-3 tablespoons of chopped fresh cilantro
4 eggs (whites separated from yolks)
1/4 cup of olive oil (60 ml)
1 medium onion, chopped
4 cloves of garlic, minced
4 cups of cabbage, shredded (365 g)
1 cup of fresh coconut, grated (100 g)
1/2 cup of coconut milk (120 ml)
1 tablespoon of salt or to taste
1 dash of black pepper
2-3 tablespoons of chopped fresh cilantro
4 eggs (whites separated from yolks)
Heat a large skillet over high heat and pour in the olive oil
Add the onion and garlic and cook for 3 minutes or until the onion is translucent
Add the cabbage and coconut and stir occasionally, cooking for 5 minutes or until the cabbage is tender
Pour in the coconut milk, mix well, and let simmer for 5 minutes
Season with salt and black pepper
Remove from heat, add the cilantro, and transfer to a refractory dish of 26 cm in diameter
Preheat the oven to 200°C (hot)
In a blender, beat the egg whites until fluffy, then add the yolks and continue beating until smooth
Cover the filling with this meringue and bake for 20 minutes or until golden brown
Serve immediately
(Approximately 260 calories per serving)
