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.

Coconut

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. 

Ingredients

4	Cups	Cabbage, finely chopped
½		Onion, large, finely chopped
1		Hot pepper, serrano or jalapeño, finely chopped
2	Tbsp	Vegetable oil
¼	Cup	Coconut, dry powdered
1	Tsp	Salt
1/8 - ¼	Tsp	Cayenne pepper
1	Tbsp	Cilantro leaves, chopped

Directions

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.