Spiced Cabbage with Coconut

Elevate your side dish game with this vibrant **Spiced Cabbage with Coconut**, a quick and flavorful recipe infused with the bold flavors of South Indian-inspired spices. Tender green cabbage is sautéed with sizzling mustard and cumin seeds, aromatic curry leaves, and a medley of warm seasonings like ground turmeric and coriander. The addition of freshly grated coconut brings a luscious, slightly nutty texture that perfectly complements the spice blend, while a squeeze of lemon juice adds a refreshing brightness. Ready in just 35 minutes, this dish is not only simple but versatile—perfect as a side to your favorite curries or served over steamed rice for a wholesome, vegetarian main course. Garnish with fresh cilantro for a burst of color and flavor! Whether you're hosting a dinner party or meal-prepping for the week, this recipe is a must-try for lovers of bold, plant-based dishes.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium (about 1.5 lbs) Green cabbage
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 leaves Fresh curry leaves
• 1 small (finely sliced) Onion
• 2 cloves (minced) Garlic
• 0.5 teaspoons Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoons Chili flakes
• 0.5 cups Fresh coconut, grated (or unsweetened shredded coconut)
• 1 teaspoon (adjust to taste) Salt
• 1 tablespoon Lemon juice
• 2 tablespoons (chopped, for garnish) Fresh cilantro (optional)

Directions

Step 1

Remove the outer leaves of the cabbage and finely shred it using a knife or a food processor. Set aside.

Step 2

Heat coconut oil in a large skillet or wok over medium heat.

Step 3

Add mustard seeds and cumin seeds to the oil, and let them sizzle for about 30 seconds until aromatic.

Step 4

Add the curry leaves and stir for another 20 seconds.

Step 5

Add the sliced onion and sauté for 3-4 minutes until soft and translucent.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Add the ground turmeric, ground coriander, and chili flakes. Stir to combine, cooking for 30 seconds to toast the spices.

Step 8

Add the shredded cabbage to the skillet and toss to coat evenly in the spices.

Step 9

Cook the cabbage for 8-10 minutes, stirring occasionally, until it softens but still retains a slight crunch.

Step 10

Stir in the grated coconut and salt, mixing well.

Step 11

Cook for an additional 2-3 minutes to allow the coconut to infuse its flavor into the cabbage.

Step 12

Remove from heat and finish with a squeeze of fresh lemon juice.

Step 13

Optional: Garnish with chopped cilantro before serving.

Step 14

Serve warm as a side dish or over steamed rice for a light meal.

Nutrition Facts

Serving size	(906.5g)

Amount per serving	% Daily Value*
Calories	686.0

Total Fat 46.2g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2503.4mg	0%
Total Carbohydrate 66.3g	0%
Dietary Fiber 25.2g	0%
Total Sugars 30.7g
Protein 14.4g	0%

Vitamin D 0IU	0%
Calcium 411.6mg	0%
Iron 8.5mg	0%
Potassium 1679.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 7.8%

Carbs: 35.9%