Cabbage is considered a superfood because of its wealth of nutrients and disease-fighting powers. I started cooking with cabbage a year ago and it opened up a whole array of dishes. One of my loved childhood recipes is coconut cabbage poriyal a.k.a sauteed cabbage with coconut. It’s a popular South Indian dish that goes hand in hand with rasam and rice! Flavorful, refreshing, and healthy, bring this dish to your dining table and enjoy the benefits of cabbage 🙂

Time: 

• Prep time – 15 minutes
• Cook time – 25 minutes

Ingredients:

• Small Cabbage (Shredded) – 1 OR 4 cups 
• Shallots (Thinly Sliced) – 4
• Indian Green Chilli (Chopped) – 2
• Curry Leaves – 10 (OPTIONAL)
• Mustard Seeds – 1/2 tsp
• Turmeric Powder – 3/4 tsp
• Asafoetida – a pinch
• Freshly Grated Coconut – 4 tbsp
• Sesame Oil – 2 tbsp
• Water – 1/2 cup
• Salt to taste
• Coriander Leaves (Chopped) – 2 tbsp

Method: 

1. Heat the oil in a deep dish pan. Add the mustard seeds and let the splutter for 10 seconds
2. Add the shallots, curry leaves and green chilli. Saute for 2 minutes
3. Add the turmeric powder and asafoetida. Mix it well
4. Add the cabbage and salt. Mix it all together for 2 minutes, then add the water and give it one more mix. Cover and cook on medium-low heat for 10 minutes (add more water if required)
5. Once the cabbage is cooked, take off the cover and saute till all the water has evaporated
6. Add the coconut and coriander leaves. Mix for 3 minutes
7. Serve warm 🙂