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Sauted cabbage and coconut

Written By Reena on 17 Sept 2010 | 08:31

Indian food is generally served as a thali; a collection of different dishes usually served on a steel tray with multiple sections.  The sections prevent the different dishes contaminating each other.  A typical thali will contain two or three vegetable dishes, chapattis, puris or naan, pappad, a sweet, pickles, chutneys and raita.  In Gujarat the rice and dahl are served subsequently to the thali but I always forget this and am always full from the thali alone.

This cabbage dish is ideal to be served as one of the vegetable dishes although Steve and I eat it with bread as a main course - I don't have the time to make all the components of a thali every night after work!  The recipe was provided by our friends Shiv and Shweta and is a traditional dish from Bangalore.

Serves 2-3


  • Light tasting vegetable oil
  • 200 grams white cabbage - finely grated
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon mustard seeds
  • 1 small red onion - chopped
  • 2 green chillies - finely chopped
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon salt
  • 30 grams fresh coconut - grated
  • Small handful coriander - finely chopped
  • Lemon wedges to garnish
  1. Heat 1/2 tablespoon vegetable oil in a pan.  
  2. Add the grated cabbage and cook for 5 minutes.  Stir occasionally.  The cabbage should not colour during this time.
  3. Meanwhile in a separate pan heat 1 tablespoon vegetable oil.
  4. Add the cumin seeds and mustard seeds to the second pan and let them cook for a minute or two.
  5. Now add the onion, chillies and lemon juice to the second pan and stir well.  Let this cook for 5 minutes until the onions become soft.
  6. Add the turmeric and salt to the second pan and stir.
  7. Now add the cooked cabbage to the second pan and stir again.  Let the dish cook for 5 minutes.  Taste to check the salt.  Add more if necessary and stir well.
  8. Take the pan off the heat and add half the grated coconut.  Stir well.
  9. Garnish with the remaining coconut and chopped coriander and serve with the lemon wedges.

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