-
-
Add this recipe to your binder
This recipe is in your binder
-
Indian-spiced cabbage with ginger and coconut recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
9 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
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