Tuesday, March 5, 2013

Indian Cabbage with Coconut

I made this dish last night. It takes less than 10 minutes to cook once you have the vegetables chopped. Your dad says that green beans are often cooked in a similar way.


When I was growing up, the only type of coconut I knew was Baker's sweetened shredded coconut that was used on cakes and in baked sweets. Since I did not like the sweetness and texture of this product, I thought I did not like coconut.

Since meeting your dad, I have enjoyed eating fresh and dried coconut in Indian dishes. One of the kitchen tools your grandparents brought us when they visited from India was a coconut grater.

I use dry, desiccated, powdered coconut in this recipe. You can buy this coconut at the local Ingles near the chocolate chips and other baking supplies; however, you get about twice the amount for the same cost at an Indian grocery or HMart. 


4 Cups Cabbage, finely chopped
½ Onion, large, finely chopped
1Hot pepper, serrano or jalapeƱo, finely chopped
2 Tbsp Vegetable oil
¼CupCoconut, dry powdered
1/8 - ¼TspCayenne pepper
1TbspCilantro leaves, chopped

  1. Heat oil on high. When hot, add onions. Cook until onion edges start to brown, about 3 minutes.
  2. Turn heat down slightly. Add cabbage, hot pepper, coconut, salt, and cayenne pepper. Stir to mix. Cook about 3 minutes, stirring occasionally, until cabbage is slightly soft.
  3. Serve topped with chopped cilantro leaves.
For beans, add water in step 2, cover your pot, and slightly steam the beans. 

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