Sauteed Cabbage and Coconut | Cabbage Foogath
Sauteed cabbage and toasted coconut is a simple and delicious recipe that you can serve as a side dish with rotis. We toast coconut and add it to the cabbage to give it a nutty taste and flavour.
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.