Coconut Cabbage Stir-Fry

Serves 3–4 as a side, 2 as a main

Ingredients

• 1 medium green cabbage (about 700–800 g / 1.5 lb), cored and thinly shredded

• 1 medium onion, thinly sliced

• 3–4 garlic cloves, minced

• 1-inch piece of ginger, minced or grated (optional but recommended)

• 1–2 Thai red or green chilies, sliced (adjust to spice tolerance)

• ½ cup (40 g) unsweetened shredded coconut or fresh grated coconut

• ½ cup (120 ml) full-fat coconut milk

• 1–2 tbsp coconut oil or neutral oil

• 1 tsp mustard seeds (optional, very common in South Indian versions)

• 1 tsp cumin seeds (optional)

• 8–10 curry leaves (fresh or dried, optional but authentic)

• ½ tsp turmeric powder

• Salt to taste

• Juice of half a lime or lemon

• Fresh cilantro for garnish

Instructions

1. Prep the cabbage: Slice it as thinly as possible (a mandoline helps). Keep it ready.

2. Toast the coconut (optional but boosts flavor): In a dry pan on medium heat, lightly toast the shredded coconut until golden and fragrant (2–3 minutes). Remove and set aside.

3. Heat a large wok or deep skillet on medium-high. Add coconut oil.

4. Temper the spices (South Indian style, skip if you want it simpler):

   • When oil is hot, add mustard seeds. Once they pop, add cumin seeds and curry leaves. Let them sizzle for 10 seconds.

5. Add sliced onion, garlic, ginger, and chilies. Stir-fry for 1–2 minutes until fragrant and onion softens slightly.

6. Toss in the shredded cabbage and turmeric. Stir-fry on high heat for 3–4 minutes, moving constantly so it wilts but still keeps some crunch.

7. Pour in the coconut milk, add salt, and mix well. Cook for another 2–3 minutes until the cabbage is tender but not mushy, and most of the coconut milk is absorbed.

8. Stir in the toasted coconut (reserve a little for garnish if you like).

9. Turn off heat, squeeze lime/lemon juice over everything, and toss.

10. Garnish with the remaining toasted coconut and chopped cilantro.

Serving ideas

• With steamed rice or quinoa

• Alongside dal and roti

• Wrapped in lettuce leaves for low-carb

• Top with roasted peanuts or cashews for crunch

Variations

• Thai-style: Skip mustard/curry leaves, add 1 tbsp soy sauce or fish sauce + a pinch of sugar.

• Protein boost: Add shrimp, chicken strips, or tofu in step 5 and cook fully before adding cabbage.

• Mild version: Skip chilies and use a pinch of black pepper instead.