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|
|1||Hot pepper, serrano or jalapeño, finely chopped|
|¼||Cup||Coconut, dry powdered|
|1/8 - ¼||Tsp||Cayenne pepper|
|1||Tbsp||Cilantro leaves, chopped|
- Heat oil on high. When hot, add onions. Cook until onion edges start to brown, about 3 minutes.
- 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.
- Serve topped with chopped cilantro leaves.