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Nutrition Facts
Serving Size 1 (573g) Recipe makes 2 servings
Calories 295
Calories from Fat 119		(40%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 4.5g	22%
	Monounsaturated Fat 5.5g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1282mg		53%
Potassium 1500mg		42%
Total Carbohydrate 42.8g		14%
	Dietary Fiber 13.2g	52%
	Sugars 27.6g
Protein 10.1g		20%
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Cabbage with Mustard Seeds and Coconut

Recipe #17403 | 20 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Zeke Koch
Jan 18, 2002

This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil

SERVES 2 -4 (change servings and units)

Ingredients

1 tablespoon mustard oil
1 tablespoon black mustard seeds
2 bay leaves
1 medium head of cabbage (cored and finely shredded)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
4 fresh, hot green chilies (, , cut into long thin strips)
1/3 cup grated desiccated coconut

Directions

1
First heat the mustard oil in a wok (or large frying pan).
2
When the oil is heated, add the mustard seeds and bay leaves.
3
When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
4
Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
5
Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
6
Serve with Basmati rice.
7
Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.

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Featured Reviews for This Recipe

From: mlok

On Sep 13, 2007

This is yummy! I've been eyeing this recipe for a while and finally got around to making it today. It took almost no time to prepare and is delicious. I didn't have green chilies so I used a few jalapeno peppers, otherwise no changes, though I'll be trying the coriander, etc. suggested by others, for variety. Thanks, I'll be sure to make this often.

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From: Chef #522122

On Aug 15, 2007

This was too hot for me, the flavor was bland and it was difficult to get the proportions right. I used half a head of cabbage and added soy beans. I would recommend using less green chilies and mincing them or cutting them very fine and adding extra coconut. Recipezaar has several similar recipes that may be better than this one.

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From: HappyBunny

On Jun 14, 2007

Superb!! I also added some turmeric and ground coriander and also used curry leaves instead of bay leaves. The coconut is what really makes this dish. I had a large head of cabbage so halved it and served it to the family. I loved it so much that I've just cooked the second half, two days later! Thanks Zeke for a fabulous recipe

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From: kayc

On Apr 10, 2002

I made this for my girlfriend and two vegetarian friends. My friends really, really liked it and asked for the recipe. My girlfriend, who is not as adventurous an eater, hesitated at the coconut and cabbage combo....but she ate it and she loved it! I'm certainly gonna make it again and pass on the recipe as well. Thanks! This site is awesome. (Oh, I thought the dish was excellent also!)

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