Indian-spiced cabbage with ginger and coconut recipe
Green cabbage has a tightly packed head of leaves and this simple recipe really makes the most of its sweet, mild flavour. Lightly stir-frying the cabbage in turmeric, cumin, and fresh ginger brings an exotic Indian flavour, perfect as a light lunch or side.
See method- Serves 4
- Takes 20 mins
- 138 calories / serving
Ingredients
- 2 tbsp vegetable oil
- 4cm (2in) piece ginger, cut into fine matchsticks
- 1 garlic clove, sliced
- 1 red onion, sliced lengthways
- 1 tsp cumin seeds
- ½ tsp turmeric
- 1 tsp mustard seeds
- 1 head green cabbage, halved, cored and chopped into 5cm (2in) pieces
- 2 tbsp desiccated coconut
Each serving contains
- Energy
- 575kJ 138.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 0.0g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.2gProtein 4.2gFibre 6.5g
Method
- Heat the oil in a wok or a large frying pan. Add the ginger,garlic,onion, and a little seasoning, and then stir-fry over a medium heat for 8 minutes, or until softened and golden.
- Add the cumin, tumeric and mustard seeds, cook for 1 minute or until the mustard seeds start to pop. Add the cabbage, coconut and 1tbsp water and continue cooking for 5 minutes or until softened. Serve immediately.
- See more Cabbage recipes
