Curried Cabbage


This curried cabbage is a great side dish for a heavier meal.

3 tablespoons vegetable oil

1 teaspoon black mustard seeds

2 dry red chilies, stalks removed

10 curry leaves

¼ teaspoon asafetida

½ teaspoon turmeric

1 head of cabbage, chopped

1/3 cup grated coconut (or desiccated/unsweetened coconut hydrated in some warm water)

½ teaspoon salt or to taste

Juice of ½ lime or to taste

Cilantro for garnish, chopped


  1. Heat the oil over medium heat in a large skillet or wok. When you see ripples on the surface of the oil, add a mustard seed. If the oil is hot enough, it will sizzle and then pop.
  2. Add the whole spices and stir for 10 seconds or till the mustard seeds start popping.
  3. Sizzle the asafetida and turmeric for 5 seconds before mixing in the cabbage and coconut.
  4. Sauté the cabbage for 5 minutes or till soft but with some crunch.
  5. Add salt and lime juice to taste. Garnish with cilantro and serve as a side. 
Serving Size:
Makes 4-6 servings.
Seattle Tilth
Leika Suzumura