Spiced Cabbage with Coconut
Elevate your side dish game with this vibrant **Spiced Cabbage with Coconut**, a quick and flavorful recipe infused with the bold flavors of South Indian-inspired spices. Tender green cabbage is sautéed with sizzling mustard and cumin seeds, aromatic curry leaves, and a medley of warm seasonings like ground turmeric and coriander. The addition of freshly grated coconut brings a luscious, slightly nutty texture that perfectly complements the spice blend, while a squeeze of lemon juice adds a refreshing brightness. Ready in just 35 minutes, this dish is not only simple but versatile—perfect as a side to your favorite curries or served over steamed rice for a wholesome, vegetarian main course. Garnish with fresh cilantro for a burst of color and flavor! Whether you're hosting a dinner party or meal-prepping for the week, this recipe is a must-try for lovers of bold, plant-based dishes.
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Recipe Information
Ingredients
- 1 medium (about 1.5 lbs) Green cabbage
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Fresh curry leaves
- 1 small (finely sliced) Onion
- 2 cloves (minced) Garlic
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 teaspoons Chili flakes
- 0.5 cups Fresh coconut, grated (or unsweetened shredded coconut)
- 1 teaspoon (adjust to taste) Salt
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh cilantro (optional)
Instructions
Remove the outer leaves of the cabbage and finely shred it using a knife or a food processor. Set aside.
Heat coconut oil in a large skillet or wok over medium heat.
Add mustard seeds and cumin seeds to the oil, and let them sizzle for about 30 seconds until aromatic.
Add the curry leaves and stir for another 20 seconds.
Add the sliced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the ground turmeric, ground coriander, and chili flakes. Stir to combine, cooking for 30 seconds to toast the spices.
Add the shredded cabbage to the skillet and toss to coat evenly in the spices.
Cook the cabbage for 8-10 minutes, stirring occasionally, until it softens but still retains a slight crunch.
Stir in the grated coconut and salt, mixing well.
Cook for an additional 2-3 minutes to allow the coconut to infuse its flavor into the cabbage.
Remove from heat and finish with a squeeze of fresh lemon juice.
Optional: Garnish with chopped cilantro before serving.
Serve warm as a side dish or over steamed rice for a light meal.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2503 mg | 109% | |
| Total Carbohydrate | 66.3 g | 24% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 30.7 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 412 mg | 32% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1680 mg | 36% | |
*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.
