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Indian-spiced cabbage with ginger and coconut recipe

6 ratings

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
Healthy
Vegetarian

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

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
575kj
138kcal 7%
Fat
11g 15%
Saturates
4g 22%
Sugars
7g 8%
Salt
0g 1%

of the reference intake
Carbohydrate 8.2g Protein 4.2g Fibre 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