'1/4 cup of olive oil (60 ml)'
'1 medium onion, finely 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 pinch 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, finely 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 pinch of black pepper'
'2-3 tablespoons of chopped fresh cilantro'
'4 eggs (whites separated from yolks)'
In a large skillet, heat the olive oil over high heat
Add the onion and garlic and cook for 3 minutes or until the onion is softened
Add the cabbage and coconut and stir occasionally to cook for 5 minutes or until the cabbage is wilted
Add the coconut milk, stirring well, and bring to a simmer
Let it cook for 5 minutes
Season with salt and pepper
Remove from heat, add cilantro, and transfer the mixture to a 26 cm diameter refrigerator-safe container
Preheat oven to 200°C (hot)
In a blender or food processor, whip the egg whites until foamy
Add the yolks and continue whipping until smooth and creamy
Pour this cream over the cabbage mixture and bake for 20 minutes or until golden
Serve immediately
260 calories per serving
