Tongan Kapisi Pulu (Braised Cabbage, Beef & Coconut Cream Skillet) – Authentic Tonga Recipe
Hearty Nuku’alofa home-cooked skillet of tender beef and sweet cabbage in velvety coconut sauce.
- Country of Origin
- 🇹🇴 Tonga (Polynesia, Oceania)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Seasoned ground or sliced beef, Shredded green cabbage, Ripe tomatoes, Rich coconut cream, Onion
Ingredients for Tongan Kapisi Pulu (Braised Cabbage, Beef & Coconut Cream Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) seasoned ground or sliced beef, prepped into bite-sized pieces
- 1.5 cups shredded green cabbage, washed and trimmed
- 1 cup ripe tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with rich coconut cream
- 1.5 tbsp traditional Tonga seasoning (onion, garlic, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and rich coconut cream for 2–3 minutes until softened and fragrant.
- Add seasoned ground or sliced beef and shredded green cabbage along with onion, garlic, black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with ripe tomatoes and serve straight from the skillet.