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Sauteed Spicy Cabbage

by:
December  4, 2017
3
1 Ratings
Photo by Ruwani
  • Serves 4
Author Notes

This is a Sri Lankan Dish. Prepare it Spicy or non-spicy if you make this once you won’t make cabbage any other way. —Ruwani Ravin Kumar

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Ingredients
  • 1 tablespoon Coconut oil / Olive oil
  • 1/2 teaspoon Mustard Seeds
  • 1 tablespoon Chopped Onion
  • 4-5 Curry leaves
  • 4 cups Shredded Cabbage
  • 1/2 teaspoon Turmeric Powder
  • 1/2 teaspoon Chili flakes
  • 1/4 teaspoon Chili Powder (Optional)
  • 1/2 teaspoon Salt
Directions
  1. Heat the pan on medium and add the oil to the pan. Now add the mustard seeds and let it pop.
  2. Next put in the onion, curry leaves, shredded cabbage and turmeric powder. Give it a mix and let it cook for 10-12minutes. Make sure to stir regularly so the cabbage cooks evenly.
  3. Once it has fully wilted add the salt, chili powder and chili flakes mix well cook for another 3 minutes. Serve warm.
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1 Review

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Deborah February 17, 2020
Made this sautéed spicy cabbage and enjoyed the aesthetic appeal of the dish and the flavors though I omitted the curry leaves, which apparently is a critical layer of flavor and for which I found no substitute from my google search. Naively, I assumed I could use curry powder but everyone said ‘NO’! I did, however, throw in about a 1/2 tsp of smokey paprika because a smokey taste is apparently one of the flavors imparted by the curry leaves. I enjoyed the flavors that I had but still felt like it needed more so I will try it again with the curry leaves, probably use 2 tbsp of olive oil and honestly I would have 1/4 to 1/3 cup of chicken or vegetable stock ready to add if your cabbage seems overly dry during the cooking process as mine did! I added water which worked fine to wet up the dish a bit but added no flavors!