Cabbage With Mustard Seeds And Coconut

1. 1

   First heat the mustard oil in a wok (or large frying pan).

2. 2

   When the oil is heated, add the mustard seeds and bay leaves.

3. 3

   When mustard seeds turn gray and start popping (a few seconds) add the cabbage, salt and sugar.

4. 4

   Quickly toss the cabbage in the oil until it's lightly coated with oil and add coconut, green chili and optional pepper flakes.

5. 5

   Keep stirring for 2-5 minutes until the cabbage turns bright green and slightly wilted (but still somewhat crunchy).

6. 6

   Serve with Basmati rice.

7. 7

   Note: this dish is also excellent with Brussels sprouts or green beans instead of the cabbage.

* Per serving · 4 servings · Values may vary.

No additional tips available.