Best 3 Cabbage With Mustard Seeds And Coconut Recipes
In this comprehensive guide, we present a delectable collection of cabbage recipes that showcase the versatile nature of this humble vegetable. From the classic Cabbage with Mustard Seeds and Coconut, a South Indian delicacy known for its aromatic blend of spices, to the unique Cabbage Thoran, a Kerala-style stir fry with a distinct coconut and green chili flavor, these recipes cater to diverse culinary preferences. We also explore Cabbage Manchurian, an Indo-Chinese dish that tantalizes taste buds with its sweet and sour sauce, and Cabbage Pulao, a flavorful one-pot meal that combines rice, cabbage, and a melange of spices. Whether you seek a quick and easy weeknight dinner or an impressive dish for a special occasion, our curated selection of cabbage recipes promises to satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
CABBAGE STIR-FRY WITH COCONUT AND LEMON
I've made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it's also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts.
Provided by Chitra Agrawal
Categories Cabbage Side Coconut Lentil Hot Pepper Chile Pepper Mustard Lemon
Yield Serves 4-6
Number Of Ingredients 10
Steps:
- Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
- Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
- Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.
SPRING CABBAGE WITH MUSTARD SEEDS
Give your greens a fresh new look by tossing them with mustard, ginger, onion and garlic
Provided by Good Food team
Categories Dinner, Side dish
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a frying pan, then cook the mustard seeds until they are fragrant and starting to pop. Add the onion, garlic and ginger, then fry until golden. Tip in the cabbage and stir to coat in the spices, then cook for 5 mins until tender. Season and serve immediately.
Nutrition Facts : Calories 65 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein
CABBAGE WITH MUSTARD SEEDS AND COCONUT
This is an adaptation of the classic south indian dish Muttakos Poriyal. It's quick and easy to make and has an excellent lightly sweet taste from coconut and mustard oil
Provided by Zeke Koch
Categories Lunch/Snacks
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- First heat the mustard oil in a wok (or large frying pan).
- When the oil is heated, add the mustard seeds and bay leaves.
- When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.
- Quickly toss the cabbage in the oil until it’s lightly coated with oil and add coconut, green chili and optional pepper flakes.
- Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).
- Serve with Basmati rice.
- Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.
Tips:
- Choose the right cabbage: For this recipe, it's best to use a firm, green cabbage. Avoid cabbages that are wilted or have brown spots.
- Cut the cabbage thinly: This will help it cook evenly and absorb the flavors of the other ingredients.
- Use fresh mustard seeds: Fresh mustard seeds have a more pungent flavor than ground mustard seeds. If you can't find fresh mustard seeds, you can substitute ground mustard seeds, but use half the amount.
- Don't overcrowd the pan: When cooking the cabbage, make sure not to overcrowd the pan. This will prevent the cabbage from cooking evenly and becoming soggy.
- Cook the cabbage until it's tender: The cabbage should be cooked until it's tender, but still has a bit of a crunch. Overcooked cabbage will be mushy and bland.
- Add the coconut at the end: Adding the coconut at the end of the cooking process will prevent it from burning.
Conclusion:
This cabbage with mustard seeds and coconut is a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. The cabbage is cooked until it's tender and flavorful, and the mustard seeds and coconut add a nice crunch and sweetness. This dish is also a good source of vitamins and minerals, making it a healthy choice for your next meal.
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