This is a sensational quick turmeric laden cabbage stir fry hailing from Southern India. With incredible health benefits, this warm salad with a delicious crunch can be eaten on its own or as a side with rice and curries.
- 1 tablespoon olive oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon fenugreek seeds
- 12 curry leaves
- 1 green chilli, sliced
- 1/2 drumhead cabbage , thinly sliced (approx 5 cups)
- 1 teaspoon sea salt flakes
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground chilli powder (optional)
- 1 teaspoon raw sugar (optional)
- 1/4 cup fresh grated or shredded coconut
- 1/2 cup coriander leaves, chopped
- Heat oil in a wok on high. Carefully add mustard seeds, fenugreek seeds, curry leaves and chilli.
- In a few seconds when the seeds start to sizzle and spit, add the cabbage and all the spices and seasonings. Reduce heat to medium.
- Mix well and cook for approximately 2-4 minutes until cabbage is glazed over and starting to wilt.
- Remove from heat. Check for seasoning. Garnish with coriander leaves and serve hot with rice and mains.
Savoy cabbage or Wombok can be substituted for drumhead cabbage, but needs less time to cook. 1-2 minutes in the hot wok is enough for a Savoy cabbage or Wombok.
I add the sugar to balance the spice for my boys. The traditional recipe doesn’t need sugar. I also add coconut later after I have served my youngest as he still considers coconut to be the food of the devil.
Fenugreek seeds can be found in specialty grocers or Indian stores. They are bitter in taste, their bitterness reducing a tad when you stir fry them. They have a unique flavour and are great for digestion. If you can’t find them, try sourcing dried fenugreek leaves or powder instead and substitute 1:1. If you can’t find fenugreek at all, use fennel seeds instead.
This will keep in the fridge for up to 3 days. It freezes well and will sit happily in your freezer in an air tight container for up to a month.