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 its 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.
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
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.
SPICED CABBAGE AND COCONUT
You read correctly: cabbage and coconut. This piquant Indian dish sounded so unusual that I had to try it, and I'm glad that I did. If you dare to try this, I think you'll be pleasantly surprised. The 700 g of cabbage equals about half of a medium sized cabbage.
Provided by FlemishMinx
Categories Coconut
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a wok or large skillet over medium heat.
- Add the bay leaves, cumin seeds and green chilis and let sizzle a few seconds.
- Add cabbage, salt, sugar and mix as well as you can.
- Cover and cook 15 minutes, stirring occasionally.
- Add coconut and ground cumin, mixing well.
- Cook uncovered an additional 10 to 15 minutes, stirring often and until all moisture is evaporated and cabbage is done.
GUJARATI CABBAGE WITH COCONUT & POTATO
This superhealthy, stir-fried side makes a tasty vegetarian supper served with rice and dhal
Provided by Silvana Franco
Categories Dinner, Side dish, Vegetable
Time 30m
Number Of Ingredients 11
Steps:
- Cook potatoes in a pan of salted boiling water for 10 mins until tender. Drain well and return to pan. Lightly crush with the back of a fork, just to break, not to mash.
- Heat the oil in a large frying pan and then add the asafoetida, spices and dried chillies. Cook for a few mins until the spices pop and the chillies darken.
- Add the fresh chilli, cabbage and some salt and stir-fry for 3-4 mins. Add the warm potatoes to the pan and cook for 2-3 mins more until the cabbage is tender, but still has some bite. Stir in the lemon juice, coconut and coriander, and serve.
Nutrition Facts : Calories 199 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.06 milligram of sodium
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
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- On a medium heat, add the coconut oil to a saucepan/frying pan for which you have a lid. When the oil is hot add the mustard seeds and cook for 30-60 seconds until they splutter and you hear that most of them have popped.
- Add the sliced cabbage to the pan and stir well, cover with the lid and slightly lower the heat. You want to cook the cabbage for approximately 15 minutes so that it begins to colour in the pan but not stick and burn. Check and stir the cabbage every 2-3 minutes adding 1-2 tablespoons of water if needed.
- When the cabbage is cooked through add the coconut, salt and pepper to taste and mix well. Cook for a furher 1 minute and then turn off the heat. Serve with fresh coriander and another sprinkling of coconut on top.
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