This cabbage stir fry uses the Thoran recipe as base which is a recipe from Kerala in southern India. A Thoran uses traditional vegetables found in India like yard long beans, jack fruit and bitter gourd among others. In the present time the available produce spectrum has broadened and this recipe became a popular choice with vegetables such as cabbage, carrots, spinach and green beans.
Shredded and fried cabbage in combination with mustard seeds, curry leaves and desiccated coconut. Usually this is a dry cabbage curry which is traditionally served with white Basmati rice.
When mum suggested this cabbage recipe we immediately argued “No not cabbage! The smell is so unpleasant!” On second thought none of us had really eaten many cabbage recipes and since the composition of the seasoning was so entirely different we decided to give it a try anyway. Luckily we did. It was a good experience and certainly broadened our recipe repertoire. Best of all the typical cabbage smell was overshadowed by the spices.
Serve with: Basmati rice
Step by step method:
In our case we decided to eat it with naan bread and everyone was looking forward to some sauce to dunk it in. For this reason we included one can of coconut cream. Everyone liked the outcome it was perfect. Though we did agree that Basmati rice would be a welcome addition and it would go then great without the additional can of coconut cream.
How did you like this cabbage curry?
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