Stir fry cabbage: fragrant and nutty

Crisp cabbage, with oil toasted garlic, mustard seeds, and curry leaves. Nutty with toasted coconut.

  • close
    Cabbage stir fried with oil toasted garlic, mustard seeds, curry leaves, and sprinkled with toasted coconut.
    Tastes Like Home
    View Caption
  • About video ads
    View Caption

I'm sure that like me, you try to eat seasonally too. The thing is that sometimes things can be in such abundance that you run out of ideas how to prepare them. We're always trying to come up with ways to make the familiar a little different, if not, we can find ourselves eating the same dish over and over again.

In Indo-Caribbean cooking, infused oils are used to chunkay (tadka) certain dishes such as dhal and a variety of choka(s). Using the same principle of a chunkay, I made this stir fry cabbage. The toasted coconut on top, well, that was thrown in because I had some remaining from another dish I was making. It all came together nicely. Crisp cabbage, fragrant with oil toasted garlic, mustard seeds and curry leaves. Nutty with toasted coconut.

Stir-fry Cabbage with Infused Oil

Recommended: Crispy picnic slaw

3 tablespoons oil, divided (1 tablespoon and 2 tablespoons, respectively)
1 pound shredded cabbage
Salt to taste
1 teaspoon mustard seeds
1 chili, thinly sliced
2 cloves garlic, thinly sliced
6 to 8 curry leaves (optional)
1/4 cups freshly grated coconut, toasted

Heat pan until very hot; add 1 tablespoon of oil and swirl it in pan.

Add the cabbage and toss for 1 to 2 minutes. Season with salt and set aside (keep warm).

Add remaining oil in a small frying pan and heat. Toss in mustard seeds, as soon as they begin to pop, add chili and garlic, cook until the edges of the garlic start to colour slightly then add curry leaves, cook for 30 seconds.

Pour oil with aromatics over the cabbage and toss to mix.

Sprinkle with toasted coconut and serve as a side dish.

Related post: My Char Siu & Siew Yuk

The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.