Recipe Sri Lankan Fried Cabbage
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Nut-free option
Freshly Picked
Easy peasy
Comfort food
Lazy dinners
Main meals
Get a taste of Sri Lanka in your own kitchen! This easy dish combines the unique flavour profile of pandan leaves with a creamy coconut sambal to evoke the the tropical warmth of this pear-shaped island nation.
You will need
Serves 2
- 1 tablespoon coconut oil
- 1/2 red onion, thinly sliced
- 2 dried long red chillies
- 8cm piece pandan leaf, cut into 2cm pieces (remove the stalk)
- 1 teaspoon black mustard seed
- 1/2 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 400g green cabbage, thinly sliced
- Salt to taste
Coconut sambal
- 3/4 cup desiccated coconut plus hot water
- 1 teaspoon Kashmiri chilli powder
- Pinch chilli flakes
- 1 teaspoon sugar
- 1/4 red onion, diced
- 1 lime, juice
For garnish
- 1 long red chilli, finely sliced
- 2 sprigs coriander, leaves picked
Recipe: Simon Toohey
Directions
-
Step 1
Add coconut oil to a hot pan over medium heat.
-
Step 2
Place onion, chilli and pandan leaf in the oil and fry until golden.
-
Step 3
Add the mustard seed, turmeric and fenugreek seeds and cook for 20 seconds with the ingredients.
-
Step 4
Add the cabbage and a pinch of salt and cook for 3 minutes
-
Step 5
Add 50ml of water and cook for 2 minutes with the lid off or until the cabbage has softened.
-
Step 6
For the coconut sambal blitz all of the ingredients until combined, except for the lime. Stir lime juice through. Place in a serving dish.
-
Step 7
Top the cabbage with red chilli sliced and coriander leaves, serve with sambal
Recipe: Simon Toohey
