Sri Lankan Fried Cabbage

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.

Preparation time Prep: 15 mins
cook 15 mins
Skill level Easy Peasy

You will need:

  • 1 tablespoon coconut oil
  • ½ 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
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon turmeric
  • 400g green cabbage, thinly sliced
  • Salt to taste
Coconut sambal
  • ¾ cup desiccated coconut plus hot water
  • 1 teaspoon Kashmiri chilli powder
  • Pinch chilli flakes
  • 1 teaspoon sugar
  • ¼ red onion, diced
  • 1 lime, juice
For garnish
  • 1 long red chilli, finely sliced
  • 2 sprigs coriander, leaves picked
Recipe: Simon Toohey


  • 1Add coconut oil to a hot pan over medium heat.
  • 2Place onion, chilli and pandan leaf in the oil and fry until golden.
  • 3Add the mustard seed, turmeric and fenugreek seeds and cook for 20 seconds with the ingredients.
  • 4Add the cabbage and a pinch of salt and cook for 3 minutes
  • 5Add 50ml of water and cook for 2 minutes with the lid off or until the cabbage has softened.
  • 6For the coconut sambal blitz all of the ingredients until combined, except for the lime. Stir lime juice through. Place in a serving dish.
  • 7Top the cabbage with red chilli sliced and coriander leaves, serve with sambal
Did you enjoy this recipe?
Nah not my cup of tea

Sign up for a week of delicious plant-based recipes

Send me my recipes
Heads up: by signing here you’ll get free recipes and updates from VegKit. Privacy policy

Take the best of VegKit with you!

Vegetarian Starter Kit magazine cover
Get your FREE Veg Starter Kit

Get your FREE Kit!

Picture of the Veg Starter Kit