Cabbage is a much under rated vegetable, and it is so easy to cook. Take a couple of spices and work magic. Whoever thought that cabbage could taste so good? This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice and a salad as a quick meal. Take a couple of spices and work magic. This is our second version of a Cabbage Thoran – the other one is here.
Similar recipes include Sri Lankan Stir Fried Cabbage.
Cabbage Thoran | Spicy Cabbage Fry | Indian Style
Cuisine: South Indian
Prep time: 3 mins
Cook time: 15 mins
Serves 4 – 6, depending how you use it
half a large firm cabbage
4 Tblspn ghee
1 large onion, finely sliced
2 – 3 green or red chillies, seeded and sliced
2 cloves garlic, finely chopped or grated
1 tspn fresh ginger, finely chopped or grated
1 tspn ground turmeric, or 1 Tblspn fresh turmeric, finely chopped or grated
salt to taste
2 Tblspn desiccated or fresh/frozen coconut
a little water if needed
Shred cabbage coarsely. Heat oil in a large saucepan or wok, and fry the onion and chillies until soft. Add garlic and ginger and fry, stirring, until golden. Add turmeric and cabbage, fry and toss 10-15 minutes until the cabbage is tender but not too soft. Sprinkle on a little water if required to help cook the cabbage, but no more than a sprinkle.
Sprinkle with salt if needed and mix well, then add coconut and stir to mix thoroughly.
If there is liquid left in the bottom of the pan, leave cover off and stir over medium heat until all liquid is absorbed.