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Nutrition Facts
Serving Size 1 (140g) Recipe makes 6 servings
Calories 94
Calories from Fat 52		(55%)
Amount Per Serving		%DV
	Total Fat 5.8g	8%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 2.2g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 332mg		13%
Potassium 337mg		9%
Total Carbohydrate 10.4g		3%
	Dietary Fiber 4.0g	16%
	Sugars 4.9g
Protein 2.8g		5%
detailed view... how is this calculated?

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Spiced Cabbage and Coconut

Recipe #103282 | 40 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: FlemishMinx
Nov 3, 2004

You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The 700 g of cabbage equals about half of a medium sized cabbage.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons peanut oil
2 bay leaves
3/4 teaspoon whole cumin seed
2 green chilies, chopped and de-seeded or not depending on your heat tolerance
700 g shredded savoy cabbage
3/4 teaspoon salt
1/3 teaspoon sugar
3 tablespoons dried coconut
1/2 teaspoon ground cumin

Directions

1
Heat the oil in a wok or large skillet over medium heat.
2
Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
3
Add cabbage, salt, sugar and mix as well as you can.
4
Cover and cook 15 minutes, stirring occasionally.
5
Add coconut and ground cumin, mixing well.
6
Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.

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Featured Reviews for This Recipe

From: ~Rita~

On Nov 20, 2004

Well I dared to try this! And there`s a lot of flavor! When I make again I will use stock to steam it some. I did cook 30 minutes in all as directed but it seemed to be a very dry cooking in which I did add some more oil. I think stock or even coconut milk would do the trick! Don`t get me wrong I did enjoy this very much.

1 person found this review helpful

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From: valerie #2

On Nov 21, 2004

Easy to make, hard to describe taste. Good veggie for any meat. I used a sugar substitute (stevia). Another recipe I will used again.

2 people found this review helpful

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From: Roosie

On May 6, 2005

I think this is a good dish for summer or hot days, particularly, with lots of cool flavors. The cabbage and coconut go together surprisingly well. I forgot the chiles, but we had this with 2 other spicy dishes (Easiest Black Pepper Chicken #8920 and my BF's version of eggplant bharta), so it was a lovely sweeter contrast. VERY easy to throw together and like valerie #2 said, I think this would be a nice side for many meals, not just for Indian food. I do have to agree with Rita, though- I added some water and a little more peanut oil to get my cabbage to cook properly- I was kind of concerned about the cumin seeds burning too. I don't think you need much- maybe 1/4 cup or less,but I do think you need some. Stock might be a good idea too, as Rita suggested. I highly recommend using unrefined peanut oil if you can get it, as it still has its peanut flavor, which really compliments this dish as well. Thanks, Minx! We enjoyed this.

1 person found this review helpful

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