Step 1

For the ginger-garlic purée:

Step 2

Combine all the ingredients in a high-powered blender or food processor and process until smooth.

Step 3

For the cabbage and carrots:

Step 4

Heat the oven to 300 F and grease an oven-safe pot or 9- by 13-inch baking pan with oil.

Step 5

In a large bowl, combine the cabbage, carrots, ginger-garlic purée, onions, coconut milk and salt.

Step 6

Transfer to the prepared pot or pan and cover tightly with foil (if using a pot, you can just use the pot lid).

Step 7

Transfer to the oven and cook for 1 hour 40 minutes.

Step 8

Carefully uncover the pan. The cabbage should be translucent and very tender.

Step 9

Drop a few pieces of butter into the hot vegetables and stir constantly to melt the butter and emulsify the mixture.

Step 10

Repeat until you've added all the butter.

Step 11

Season with lemon juice and salt to taste and serve.