Thai Coconutty Cabbage
This recipe is bursting with flavor from the aromatic spices used in this dish. Sarah's easy-to-follow recipe is jam-packed full of nutrients and is perfect as either a side dish or a main meal.
- 2 tbsp coconut oil
- 2 tsp mustard seeds
- 4 cloves garlic, minced
- 1–2 green chilies, sliced
- 1 tsp turmeric, ground
- 1 tsp cumin, ground
- ½ tsp black pepper, freshly ground
- ½ head cabbage (savoy or napa), coarsely chopped
- big pinch sea salt
- ½ cup coconut, shredded
- peanuts, chopped, to serve
- handful of cilantro (coriander) leaves, chopped, to serve
Heat the oil in a large wok or saucepan over medium high heat and cook the mustard seeds until they start to pop.
Add the garlic, chili, turmeric, cumin and pepper and sauté for another minute. Add the cabbage and salt and turn down the heat to very low. Cook, covered, until the cabbage has softened (about 8 minutes). If the cabbage is still quite liquid-y, cook for a few more minutes, uncovered.
Remove from the heat and add the coconut.
Serve sprinkled with chopped peanuts and cilantro, if desired.
Image credit: Rob Palmer
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