Back to 4 servings 1 small head green cabbage (about 400 g), firm and young; finely shredded 0.75 cup fresh grated coconut (about 90 g), desiccated works too; add a little water when blending 12 fresh curry leaves 1 green chilli, slit or chopped; deseed for less heat 2 medium cloves garlic, finely chopped 0.5 inch ginger, peeled and finely chopped; optional 1 small onion (or 3 shallots), finely chopped or sliced 1 dried red chilli, broken 2 tbsp coconut oil, vegetable oil also works 0.25 tsp black mustard seeds 0.5 tsp cumin seeds, coarsely crushed; optional 0.25 tsp ground turmeric, more to taste 0.33 tsp sea salt, adjust to taste fresh coriander, chopped, for garnish; optional
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1 Step 1: Remove the outer leaves, rinse the cabbage, halve it, cut out the core and slice it very finely.2 Step 2: Heat the coconut oil in a pan over medium heat, add the mustard seeds and dried red chilli, and wait until the seeds pop.3 Step 3: Add the onion or shallots and the curry leaves and stir-fry for about 3 minutes until the onion turns transparent.4 Step 4: Stir in the cumin, ginger, garlic and green chilli, then add the cabbage, turmeric and salt.5 Step 5: Stir-fry over medium heat for 4 to 5 minutes until the cabbage is slightly tender but still crunchy. For the traditional method, cover and steam on low to medium heat instead, stirring occasionally, without adding water.6 Step 6: Stir in the coconut and cook for 2 to 3 minutes until heated through. Taste and adjust the salt.7 Step 7: Garnish with coriander if using and serve hot with steamed rice alongside dal, sambar or rasam, or with chapati.getsaucepan.com/r/8b68e82f-08a6-510c-afe8-a3bdb5a8da96
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