Indian
Cabbage Thoran
Finely cut cabbage cooked Kerala-style with coconut, shallot, green chile, curry leaves, turmeric, cumin, garlic, and a fragrant black-mustard tempering.
4 servings · 20 minutes prep · 12 minutes cook
Ingredients
Coconut Mixture
- 1/2 cup grated fresh or frozen coconut, thawed if frozen
- 2 small shallots, roughly chopped
- 1 small Indian green chile, sliced
- 1/2 teaspoon cumin seeds
- 1 garlic clove, sliced
- 1/4 teaspoon ground turmeric
Cabbage and Tempering
- 1 1/2 pounds green cabbage, cored and very finely sliced
- 1 1/2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 12 fresh curry leaves, washed and thoroughly dried
- 3/4 teaspoon Diamond Crystal kosher salt, plus more after tasting
Directions
Crush the Coconut Mixture
- Combine the coconut, shallots, green chile, cumin, garlic, and turmeric in a mortar. Pound just until the aromatics are bruised and the mixture clumps loosely; do not make a smooth paste.
Temper and Steam the Cabbage
- Heat the coconut oil in a large skillet over medium-high heat. Add the mustard seeds, cover loosely, and cook until the popping slows, about 30 seconds. Add the curry leaves carefully and swirl for 10 seconds.
- Add the cabbage and salt. Toss for 2 minutes until glossy, then cover, reduce the heat to medium, and cook for 4 minutes, stirring once. Do not add water unless the pan is dry enough to scorch.
Finish Dry
- Uncover, add the crushed coconut mixture, and toss thoroughly. Cook uncovered for 3 to 5 minutes, stirring often, until the cabbage is crisp-tender, the raw garlic aroma is gone, and no liquid pools in the skillet.
- Taste for salt and transfer to a wide serving dish so residual steam can escape. Serve warm.
