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Curried Indian Cabbage
(Cabbage Thoran)



  • 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


  1. Combine the grated coconut, jalapeño pepper, onion, turmeric, salt and water in a bowl.
  2. Heat oil in a large skillet set over medium-high heat.
  3. Add mustard seeds to the pan. When seeds start popping, add the curry leaves.
  4. Add coconut mixture and sauté for 3 minutes over medium heat.
  5. Add cabbage and mix thoroughly. Cover pan and cook over low heat for 7 to 10 minutes, until cabbage is just tender.
  6. Discard curry leaves before serving.
  7. Serve immediately.
  8. This dish is usually served with rice.

Makes 6 servings.

Per serving: Calories 101 (66% fat) Fat 8 g (7 g sat) No cholesterol Sodium 174 mg Fiber 3 g Carbohydrates 8 g Protein 2 g

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