Cabbage With Mustard Seeds And Coconut Recipes

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CABBAGE WITH MUSTARD SEEDS AND COCONUT



Cabbage with Mustard Seeds and Coconut image

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

1 tablespoon mustard oil
1 tablespoon black mustard seeds
2 bay leaves
1 medium head of cabbage (cored and finely shredded)
1 teaspoon salt
1/2 teaspoon sugar
1 teaspoon chili pepper flakes (optional)
4 fresh, hot green chilies (, , cut into long thin strips)
1/3 cup grated desiccated coconut

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.

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT



Green Beans With Mustard Seeds, Cashews and Coconut image

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

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

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



Cabbage Stir-Fry With Coconut and Lemon image

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

1/4 cup unsweetened grated coconut (fresh, frozen, or dried)
2 tablespoons mild-flavored oil, such as canola
1 teaspoon yellow or black mustard seeds
2 teaspoons chana dal (the split kernel of a variety of chickpea) and/or urad dal (black gram beans), or 2 teaspoons lightly crushed yellow split peas
1-2 dried red chiles, broken in half
1 small head of cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
3/4 teaspoon (or more) kosher salt
1/4 teaspoon ground turmeric
2 tablespoons chopped cilantro leaves
1 tablespoon (or more) fresh lemon juice

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



Spiced Cabbage and Coconut image

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

2 tablespoons peanut oil
2 bay leaves
3/4 teaspoon whole cumin seed
2 green chilies, chopped and de-seeded or not depending on your heat tolerance
700 g shredded savoy cabbage
3/4 teaspoon salt
1/3 teaspoon sugar
3 tablespoons dried coconut
1/2 teaspoon ground cumin

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



Gujarati cabbage with coconut & potato image

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

500g Charlotte or other new potato , unpeeled and halved
2 tbsp sunflower oil
1 pinch asafoetida (available from Bart or steenbergs.co.uk, see tip)
1 tsp black mustard seeds
1 tsp cumin seeds
2 dried red chillies
1 fresh red or green chilli , deseeded and thinly sliced
1 pointed (sweetheart) cabbage , finely shredded
juice ½ lemon
2 tbsp desiccated or shaved fresh coconut , toasted
bunch of coriander , roughly chopped

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



Spring cabbage with mustard seeds image

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

1 tbsp olive oil
1 tbsp mustard seed
1 small onion , finely sliced
1 garlic clove , crushed
1 tbsp grated ginger
500g/1lb 2oz spring cabbage , shredded

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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