HOW TO MAKE VEGAN COCONUT STIR FRIED CABBAGE

MAIN COURSE, SIDE DISH, WORLD CUISINE

So, here is a vegan coconut stir-fried cabbage recipe from my childhood that mom used to make often. And I did not realize the ease and simplicity of this recipe until I started cooking it for my family.

HISTORY ON VEGAN COCONUT STIR-FRIED CABBAGE

This dish from South of India – Kerala, has cabbage as the superstar. Cabbage is the most versatile vegetable and this recipe is anything but basic. This is a close version of the authentic Cabbage Poriyal, as it uses fresh ingredients such as homegrown curry leaves (Yes, I have a huge Curry plant growing that I absolutely adore), fresh coconut with mild tempering from mustard seeds, and some lentils.

A lot of families in Kerala also use red chilies and tamarind to make this recipe. However, I omitted red chilies to bring down the spice level and tamarind for its tanginess.

WHAT MAKES IT A QUICK & VEGAN FRIENDLY RECIPE??

It will not take a lot of time to cook this dish. Firstly, you need a food processor to pulsate the cabbage & secondly, some freshly grated or thawed coconut (if using you are using frozen one). We do not use extra water to cook this dish as cabbage naturally has a lot of water content, that will be released under high heat. You can use this recipe as an entrée or as a side dish. The recipe uses both thicker outer greens as well as the tender inner leaves

5 from 1 vote

Vegan Coconut Stir-Fried Cabbage

Print Recipe

Cabbage is the most versatile vegetable and this recipe is anything but basic. This recipe from Indian subcontinent can be used as an entrée or as a side dish. The recipe uses both thicker outer greens as well as the tender inner leaves.

Prep Time:15 minutes mins

Cook Time:15 minutes mins

Total Time:30 minutes mins

Ingredients

• 4 Cups Cabbage, finely chopped
• ¾ Cup Onion, finely chopped
• ½ Tbsp Ginger, finely chopped
• ⅓ Cup Coconut, grated Fresh or Frozen
• 1 Green chili, chopped
• ½ Cup Cilantro, chopped
• 10-15 leaves Curry Leaves Fresh
• ½ Tsp Mustard Seeds
• 1 Tbsp Split Black Gram
• ½ + ½ Tsp Salt
• ¼ Tsp Turmeric Powder
• a pinch Asafoetida powder
• 2 Tbsp Oil

Instructions

• Finely chop an onion to get ¾ Cup
• Finely chop a cabbage to get 4 Cups (tightly packed)
• Put 2 Tbsp oil in a pan on medium heat
• Add 1 tablespoon split Bengal gram in the hot oil
• Once the gram turns lightly brown, add ½ Tsp mustard seeds in store
• Add a pinch of asafoetida powder
• Add ½ Tbsp chopped ginger
• Add 15 to 20 Curry leaves and stir
• Add ¾ Cup finely chopped onions
• Add ½ Tsp salt and stir for 2 minutes on medium heat
• Add 1/4 teaspoon turmeric powder
• Add one chopped green chili
• Add 4 cups off chopped cabbage and mix thoroughly
• Add another ½ Tsp of salt and mix
• Add 1/3 Cup grated coconut and stir on low heat
• Add ½ Cup of chopped cilantro and mix
• Cover with a lid and cook on low heat for 3-4 minutes
• Turn off the heat, coconut stir fried cabbage is now ready to be served

Course: Main Course, Side Dish

Cuisine: Indian Cuisine, World Cuisine

Diet: Egg Free, Low Fat, Vegan, Vegetarian

Keyword: cabbage, coconut, easyrecipes, Healthyfood, onepotrecipes, vegan

Servings: 8 Servings

Author: SUNITA SANDHU

RECIPEFORTE’S FOODNOTES

1. Realistically, everyone is super busy these days and prepping for meals takes up a lot of time.
2. I usually prep a day before I intend to cook a certain dish. In this case, you can pulsate the cabbage; wash & dry it before storing in the fridge.
3. Another thing I do is chop up the onions and ginger before storing. Believe me, a little planning goes a long way and keeps you out of the stress zone.

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This Quick & Vegan-Friendly Coconut Stir-Fried Cabbage can be enjoyed with Peas rice and Irresistible Summer Dessert.

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