Sauteed Cabbage and Coconut (Cabbage Foogath) is an easy side dish recipe that takes less than 30 minutes to prepare. It’s also gluten-free! This is one of my favourite side-dish recipes and it’s delicious too.
In this recipe, I toast freshly grated coconut in a pan and add it to finish the dish. Adding toasted coconut gives a nice nutty flavour to the recipe. You could even add fresh coconut as it is but toasted coconut adds a lovely crunch to the dish.
This simple sautéed cabbage recipe is perfect as a side dish or even a main meal. You can use any type of cabbage you prefer, such as green, or red. If you want to make this dish more filling, add some cooked chicken or shrimp along with the cabbage.
This delicious side dish of Cabbage Foogath is perfect for any meal. This is a staple vegetable dish in most Indian homes and gets done in minutes.
You can serve sauteed cabbage and coconut along with your main dish of fish curry and rice. Or, you can make it into a complete meal by serving it with rotis or chapattis.
Table of Contents
How to Saute Cabbage and Coconut |Cabbage Foogath Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 persons
Step I. Start by cutting one small head of cabbage into thin juliennes. Wash and drain the cabbage well.
Step II. Toast 2 to 3 tablespoons of coconut in a pan until it turns light brown and then set it aside.
Step III. Heat vegetable oil in a skillet over medium heat. Then add cumin seeds, mustard seeds, curry leaves, and dried red chillies. When the mustard begins to splutter, add one chopped onion and saute until translucent.
Step IV. Next, add cabbage and sauté for 5 minutes or until tender, on medium to high heat. Season with salt and pepper. At this stage add chopped green chillies, if you like it spicy and a dash of sugar to balance the taste.
Step V. Stir in the toasted coconut and cook 1 minute longer or until heated through. The key here is not to overcook the cabbage but to leave a slight crunch.
Serving Suggestions
Serve Sauteed Cabbage and Coconut immediately with rotis or chapattis or as a side dish with steamed rice and curry.
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Printable Recipe
Sauteed Cabbage and Coconut | Cabbage Foogath
Ingredients
- 1 small Cabbage head, cut lenght-wise
- 1 Onion chopped
- 2 tbsp Freshly grated coconut
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 2 Dried Red Chillies
- A few Curry leaves
- 2 tbsp Vegetable oil
- Salt to taste
- ¼ tsp Sugar (optional)
Instructions
- Heat a pan and add 2 tbsp of grated coconut. Toast lightly until it turns light brown. Set aside.
- Next, heat 2 tbsp oil in a skillet and add cumin seeds, mustard, curry leaves and dried red chillies.
- When the mustard splutters, add chopped onion and sautee till translucent.
- Add the cut cabbage and salt and saute for 5 minutes on a medium to low flame until tender.
- Then add sugar and stir in the toasted coconut. Cook for a minute and then switch off the heat.
- Serve immediately with rotis or chapatis.
Notes
- Do not overcook the cabbage.
- You could also use freshly grated coconut but toasting adds a nice nutty flavour and taste to the cabbage.
- Also add a dash of pepper if you like.
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