Spiced Cabbage and Coconut

photo by Rita1652

- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- 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.
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Reviews
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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!
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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.
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Well I dared to try this! And there`s a lot of flavor! When I make again I will use stock to steam it some. I did cook 30 minutes in all as directed but it seemed to be a very dry cooking in which I did add some more oil. I think stock or even coconut milk would do the trick! Don`t get me wrong I did enjoy this very much.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)