Whole30 Cabbage Kootu
Elevate your mealtime with the "Whole30 Cabbage Kootu," a nourishing and flavorful dish rooted in South Indian tradition yet thoughtfully adapted for Whole30 enthusiasts. This hearty, gluten-free, vegan recipe combines tender green cabbage with creamy coconut milk and protein-rich yellow split peas, infused with a fragrant medley of curry leaves, fresh ginger, mustard, and cumin seeds. Lightly spiced with turmeric and green chili, this one-pot wonder is a celebration of clean eating and bold flavors. Perfect as a wholesome main or a satisfying side, the Cabbage Kootu is easy to prepare, packed with nutrients, and brimming with comforting textures—ideal for busy weeknight dinners or meal prep. Garnished with fresh coriander, this dish is as vibrant to look at as it is delicious to taste!
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 0.5 cup Yellow split peas (Tur dal)
- 1 tablespoon Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 medium, finely chopped Onion
- 3 finely minced Garlic cloves
- 1 inch, grated Fresh ginger
- 1 sliced Green chili
- 0.5 teaspoon Turmeric powder
- 1 cup Coconut milk
- 1 teaspoon Salt
- 2 tablespoons, chopped Fresh coriander
Instructions
Begin by thoroughly rinsing the yellow split peas in cold water until the water runs clear. Soak them for at least 10 minutes, then drain and set aside.
Meanwhile, finely chop the cabbage into bite-sized pieces and set it aside.
In a large pot or deep skillet, heat 1 tablespoon of coconut oil over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds.
Add the curry leaves and stir for a few seconds until fragrant.
Introduce the finely chopped onion, minced garlic, and grated ginger to the pot. Sauté these ingredients for about 3-4 minutes, or until the onions become translucent.
Stir in the sliced green chili and turmeric powder, cooking for another minute.
Next, add the chopped cabbage to the pot, stirring well to coat the cabbage with spices.
Pour in the soaked and drained yellow split peas along with 1 cup of water.
Cover the pot with a lid and allow the mixture to cook for 15-20 minutes, or until the peas are soft and cooked through, stirring occasionally.
Once the peas are tender, reduce the heat to low and stir in the coconut milk and salt.
Simmer for another 5 minutes to allow the flavors to meld together.
Taste and adjust the seasoning if necessary. If a thicker consistency is desired, simmer uncovered for a few more minutes.
Garnish with fresh chopped coriander before serving.
Serve the Whole30 Cabbage Kootu hot, either as a main dish or a side accompaniment to your favorite protein.
Nutrition Facts
Calories |
771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2493 mg | 108% | |
| Total Carbohydrate | 127.0 g | 46% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 39.1 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2349 mg | 50% | |
*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.
