Shredded cabbage with mustard seeds and coconut

For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.

INGREDIENTS:

  • 6 tbs mustard oil or other vegetable oil
  • 2 bay leaves
  • 1 tsp whole black mustard seeds
  • A large green cabbage, around 1.5kg, cored and finely shredded
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 fresh hot green chilli, in fine long strips
  • 50g grated coconut or 100ml coconut milk

METHOD:

  • Heat the oil in a large pan over a medium to high heat
  • Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
  • Turn the heat to medium, then stir and cook for around five minutes.
  • Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
  • Turn off the heat, add the coconut, mix and serve.