Spiced Cabbage and Coconut
Elevate weeknight dinners with the vibrant and aromatic flavors of Spiced Cabbage and Coconut—a simple yet irresistible Indian-inspired dish that combines earthy spices with the natural sweetness of coconut. Finely shredded green cabbage is stir-fried to tender perfection with a fragrant mix of mustard seeds, cumin, fresh curry leaves, and turmeric, ensuring every bite bursts with warm, bold flavors. A touch of red chili flakes adds a gentle heat, balanced beautifully by the creamy richness of freshly grated or rehydrated desiccated coconut. Finished with a garnish of fresh cilantro, this quick-to-make recipe is ready in just 30 minutes and serves as a nutritious side dish or a light vegetarian main when paired with steamed rice or warm flatbread. Perfect for beginners and seasoned cooks alike, this recipe is your go-to for a healthy, flavor-packed meal that’s naturally gluten-free and dairy-free!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 1 cup Grated coconut (fresh or desiccated)
- 2 tablespoons Cooking oil (e.g., coconut oil or vegetable oil)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili flakes
- 2 cloves Garlic cloves (minced)
- 8 leaves Fresh curry leaves
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Remove any tough or discolored outer leaves from the cabbage. Cut it into quarters, remove the core, and finely shred the cabbage using a sharp knife or mandoline.
If using fresh coconut, grate it finely. If using desiccated coconut, rehydrate it in warm water for 5 minutes and then drain.
Heat the cooking oil in a large skillet or wok over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Once they start to pop, add the curry leaves and sauté for 30 seconds.
Stir in the minced garlic and cook for 1 minute or until fragrant.
Add the shredded cabbage to the skillet and stir to combine with the spices.
Sprinkle in the turmeric powder, red chili flakes, and salt. Toss the cabbage to coat it evenly with the seasonings.
Reduce the heat to medium-low and cook the cabbage for 8-10 minutes, stirring occasionally, until it is tender but not mushy.
Stir in the grated coconut and cook for another 1-2 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and garnish the dish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 46.9 g | 17% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 20.6 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
