Cabbage is a much under rated vegetable, and it is SO easy to cook. Take a couple of spices and work magic. This is our second version of a Cabbage Thoran – the other one is here.
Feel free to browse recipes from our Retro Recipes series. Perhaps you are looking for other Thoran /Poriyal recipes, or other Fry recipes. You might also like our Cabbage recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.
Cabbage Thoran | Spicy Cabbage Fry | Indian Style
Serves 4 – 6, depending how you use it
Whoever thought that cabbage could taste so good? Easy to cook, easy to eat. This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice as a quick meal.
|half a large firm cabbage||4 Tblspn oil||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||1.5 tspn salt or 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 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.
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