International Recipes
Curried Indian Cabbage
(Cabbage Thoran)
Yield: 6 servings
Ingredients
- 1 cup grated coconut (do not use sweetened variety)
- 1 jalapeño pepper, finely chopped
- 1/3 cup yellow or white onion, finely chopped
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt
- 1/2 tablespoon water
- 1 1/2 tablespoons coconut oil
- 1/2 teaspoon black mustard seeds
- 15 (2 inch long) curry leaves; if smaller, use more
- 1/2 medium head of cabbage, grated
Instructions
- Combine the grated coconut, jalapeño pepper, onion, turmeric, salt and water in a bowl.
- Heat oil in a large skillet set over medium-high heat.
- Add mustard seeds to the pan. When seeds start popping, add the curry leaves.
- Add coconut mixture and sauté for 3 minutes over medium heat.
- Add cabbage and mix thoroughly. Cover pan and cook over low heat for 7 to 10 minutes, until cabbage is just tender.
- Discard curry leaves before serving.
- Serve immediately.
- This dish is usually served with rice.
Attribution
Per serving: Calories 101 (66% fat) Fat 8g (7g sat) No cholesterol Sodium 174mg Fiber 3g Carbohydrates 8g Protein 2g