Finely shredded cabbage steams with coconut, mustard seeds and green chile until tender but still lightly crisp.
A short covered cook keeps Cabbage Thoran moist without turning it limp. Coconut clings to the thin shreds and gives a sweet contrast to the mustard seeds and chile.
Slice the cabbage finely so it cooks evenly in a shallow layer. Use unsweetened coconut; sweetened baking flakes change both the texture and the balance of the vegetables.
Method
Heat coconut oil in a covered skillet over medium heat. Add mustard seeds and cook for until they begin popping.
Add green cabbage, green chile, turmeric, salt, coconut and water. Toss well, cover and cook over medium-low heat for until nearly tender.
Uncover and stir for until excess moisture evaporates and the cabbage retains a slight bite.
Forkue tips
- Keep the lid close when adding mustard seeds; they can jump from the hot oil.
Storing and reheating
Refrigerate for 3 days. Reheat uncovered in a skillet over medium heat, stirring just until hot so the cabbage keeps some texture.
Made it?
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Nutrition per serving, estimated
Photo: Nithyascorner, CC BY-SA 4.0, via Wikimedia Commons (cropped and enhanced)
Cabbage Thoran: FAQ
Can I use dried shredded coconut?
Yes. Fine unsweetened dried coconut works; the measured water helps soften it as the cabbage cooks.
Can I omit the chile?
Yes. Mustard seeds and turmeric still season the cabbage, and the coconut's sweetness becomes more noticeable.
How do I store and reheat Cabbage Thoran?
Refrigerate for 3 days. Reheat uncovered in a skillet over medium heat, stirring just until hot so the cabbage keeps some texture.
How long does Cabbage Thoran take?
About 30 min in total: 15 min prep and 15 min cooking.
What do I need to make Cabbage Thoran?
The key ingredients are green cabbage, unsweetened coconut, mustard seeds, green chile and turmeric, plus pantry basics.
Any tips for Cabbage Thoran?
Keep the lid close when adding mustard seeds; they can jump from the hot oil.
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