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Indian-spiced cabbage with ginger and coconut recipe

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


  • 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

  • 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


  1. 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.
  2. 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.

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