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