Prep 10 mins
Cook 30 mins
You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The 700 g of cabbage equals about half of a medium sized cabbage.
- 2 tablespoons peanut oil
- 2 bay leaves
- 3⁄4 teaspoon whole cumin seed
- 2 green chilies, chopped and de-seeded or not depending on your heat tolerance
- 700 g shredded savoy cabbage
- 3⁄4 teaspoon salt
- 1⁄3 teaspoon sugar
- 3 tablespoons dried coconut
- 1⁄2 teaspoon ground cumin
- Heat the oil in a wok or large skillet over medium heat.
- Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
- Add cabbage, salt, sugar and mix as well as you can.
- Cover and cook 15 minutes, stirring occasionally.
- Add coconut and ground cumin, mixing well.
- Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.
This was ,very tasty and quick. I had the same issue as other reviewers, and tried to compensate by adding extra oil and cooking it covered for a while on a lower temperature. Next time I'll probably add some water or stock, or steam the cabbage first. Maybe we all missed something, could the recipe poster clarify if that is the case? Thanks for the great recipe anyhow!
I think this is a good dish for summer or hot days, particularly, with lots of cool flavors. The cabbage and coconut go together surprisingly well. I forgot the chiles, but we had this with 2 other spicy dishes (Easiest Black Pepper Chicken #8920 and my BF's version of eggplant bharta), so it was a lovely sweeter contrast. VERY easy to throw together and like valerie #2 said, I think this would be a nice side for many meals, not just for Indian food. I do have to agree with Rita, though- I added some water and a little more peanut oil to get my cabbage to cook properly- I was kind of concerned about the cumin seeds burning too. I don't think you need much- maybe 1/4 cup or less,but I do think you need some. Stock might be a good idea too, as Rita suggested. I highly recommend using unrefined peanut oil if you can get it, as it still has its peanut flavor, which really compliments this dish as well. Thanks, Minx! We enjoyed this.
Easy to make, hard to describe taste. Good veggie for any meat. I used a sugar substitute (stevia). Another recipe I will used again.