Stir fried cabbage!

When we have a rice-and-curry meal together, this side dish always seems to be the favourite vegetable option. Sometimes I substitute green beans for the cabbage, and that is a nice alternative, so keep it in mind.

It is quick to make, so a tip is to have everything sliced and ready to go.  Toss it in a hot wok/saucepan just before you are ready to serve the meal. It is cooked in ten minutes flat!

To give it a more Indian-y flavour, add a teaspoonful of cumin seeds, and a half teaspoonful of tumeric with the onion and ginger at the start of the cooking process.

 This recipe serves four people.

Stir fried cabbage with coconut

  • half a small green cabbage
  • half a large onion
  • 1 teaspoon chopped fresh ginger (optional)
  • 1/4 cup shredded unsweetened coconut
  • 1 tablespoon cooking oil
  • salt to taste


  • in a large wok or saucepan, heat the oil to very hot
  • toss in the onion and ginger and fry till golden and fragrant
  • add the cabbage and stir and toss till wilted, about five minutes
  • add salt to taste
  • if your cabbage is still mostly uncooked, add a quarter cup of water, and cover with a lid for a minute.
  • in the last two minutes before removing from heat, add the coconut


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