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Cabbage Stir Fry with Coconut

Updated: May 20



Cabbage Stir Fry with Coconut
Cabbage stir-fry with coconut is a delightful combination of flavors and textures. The cabbage provides a mild crunch, the coconut adds sweetness and richness, and the spices give it a delightful kick. It's a versatile dish that can be customized to your taste by adjusting the level of spiciness and seasoning.

Total Cooking Time

30 minutes

Level

Easy

Number of servings

4

Cabbage stir-fry with coconut is a prominent dish in South Indian, Sri Lankan, and Thai cuisines. It is often part of traditional meals and celebrations, showcasing the diverse and vibrant culinary heritage of these regions. The dish primarily features two main components:

Cabbage and Coconut.
  1. Preparation of Cabbage: Begin by finely slicing or shredding a small head of cabbage. The thin cuts ensure that the cabbage cooks evenly and absorbs the flavors of the dish.

  2. Coconut: For the coconut component, fresh grated coconut is preferred for its superior flavor and texture. However, desiccated coconut can be a suitable alternative. Coconut milk can also be used to create a creamier version of the dish.

  3. Seasoning and Spices: The dish gains its character from a medley of spices and seasonings, which may include: Accompaniments: Cabbage stir-fry with coconut is often served as a side dish alongside rice. It pairs exceptionally well with other Indian dishes like sambar, rasam, or dal. Customization: This versatile dish can be customized to suit individual preferences. Adjust the level of spiciness, seasoning, and the amount of coconut to achieve your desired taste and texture.

Flavor Profile and Benefits


  1. Flavor Profile: The dish presents a balanced flavor profile with the mild sweetness and crunch of cabbage harmonizing with the rich, nutty, and slightly sweet notes of coconut. The spices and seasonings add layers of complexity and a hint of heat, while the optional lemon juice contributes a touch of tanginess.

  2. Nutritional Benefits: Cabbage stir-fry with coconut is not only a culinary delight but also a nutritious choice. Cabbage is a low-calorie vegetable rich in fiber, vitamins, and minerals. Coconut provides healthy fats, dietary fiber, and various essential nutrients. The spices in the dish, such as turmeric and green chilies, offer potential health benefits as well. Cabbage stir-fry with coconut is a delightful fusion of flavors, textures, and cultural traditions. Its simplicity, yet depth of flavor, has made it a beloved dish in South Asian and Southeast Asian cuisines. Whether enjoyed as a side dish or a standalone meal, it offers a satisfying and wholesome dining experience. Its versatility allows for personalization to cater to varying taste preferences, making it a timeless and cherished culinary creation. Cabbage: Cabbage is a cruciferous vegetable known for its mild, slightly sweet flavor and crisp texture. Coconut: Coconut, in its various forms—freshly grated, desiccated, or coconut milk—brings a creamy, tropical essence to the dish. Mustard Seeds: These seeds add a nutty, earthy flavor and a subtle crunch when they pop during cooking. Green Chilies: The level of spiciness can be adjusted to taste by finely chopping green chilies. Turmeric Powder: Turmeric not only adds a vibrant yellow color but also lends a hint of earthiness. Salt: A pinch of salt enhances the overall flavors of the dish.

Equipment used

  1. Kadai

  2. Knife

  3. Chopping board

  4. Wooden Spatula

  5. Mixer Grinder

  6. Coconut Scraper


Ingredients

  1. 1 small cabbage shredded or finely chopped

  2. 1/4 cup Shallots/ Onions finely chopped

  3. 2 pods Garlic finely chopped

  4. 1/2 cup Grated Coconut

  5. 1 Green Chilli slit

  6. 1/4 teaspoon Turmeric powder

  7. 1/2 teaspoon Mustard seeds

  8. 2 Dry red chillies

  9. 1 sprig Curry leaves

  10. 2 tablespoon oil

  11. salt to taste


Method of preparation

  1. Heat oil in a pan or kadai over medium heat.

  2. Splutter mustard seeds, and then add curry leaves and dry red chillies.

  3. Add half portion of the chopped shallots to the oil. Then add salt.

  4. In a mixer, coarse together grated coconut, turmeric powder, remaining portion of shallots, green chilli and garlic pods.

  5. Add the coconut mixture to the oil and sauté them till the raw smell goes off completely

  6. Then add shredded cabbage and mix well everything.

  7. Close the lid and cook the cabbage in low to medium flame for about 7 – 8 minutes, stirring occasionally.

  8. Add 2 tablespoon water if you feel that the cabbage is getting sticked to the kadai.

  9. Remove the lid and stir fry for another 5 more minutes.

  10. Taste and adjust salt and spice levels according to your preference.

  11. Once everything is well combined and the cabbage is cooked to your liking, remove the pan from the heat.

  12. Garnish the cabbage stir-fry with fresh curry leaves if desired.

  13. Serve hot as a side dish with rice.

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