Cabbage Stir Fry With Coconut And Lemon Food

CABBAGE CURRY SRI LANKAN RECIPE WITH GRATED COCONUT

Steps:

• Chop the cabbage.
• Take mustard seeds, fennel seeds, cumin seeds, turmeric powder, ground black pepper, and salt.
• Rinse the chopped cabbage well enough and drain the water thoroughly. Now, add turmeric powder and mix it up well.
• Slice the onions, green chilies, and curry leaves.
• Get ready with the grated coconut.
• Now heat the oil. Add mustard seeds and let it splutter.
• Add sliced onions, green chilies, and curry leaves. Fry them until the onions start to turn a golden color. Stir frequently to avoid burning.
• Add fennel seeds and cumin seeds. Stir and fry for 30 to 45 seconds.
• Now add the chopped cabbage and salt. Stir regularly and cook under medium flame until the cabbage turns to a light golden color. For me, it takes about 7 minutes.
• Add grated coconut and mix them until all combined well under low flame for 1 or 2 minutes.
• Finally, add the ground black pepper and give one last good mix.
• Taste the stir fry and add salt if needed.
• This is how to make the simple cabbage stir fry recipe. Serve and enjoy this Sri Lankan style healthy vegan dish.

CABBAGE STIR-FRY WITH COCONUT AND LEMON

Steps:

• Thaw frozen coconut or soak dried coconut in a little hot water to plump up.
• Heat oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until dals are reddish golden brown and smell nutty, about 2 minutes. Add chiles and toss to coat. Add cabbage, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3-5 minutes. Add coconut and cook until heated through, about 1 minute more.
• Remove from heat. Stir in cilantro and lemon juice. Taste and add more lemon juice and salt if needed.

CABBAGE & COCONUT STIR FRY

Steps:

• Heat oil in wok over medium heat.
• Add mustard seeds and let crackle and pop.
• When popping stops, add grated coconut and let cook for 30 seconds, stirring occasionally. Coconut will turn brown and that's ok!
• Add cabbage and stir well.
• Cook for 3-5 minutes, stirring well. Cabbage should wilt but still have some crunch.
• Remove from heat and season with sea salt and pepper.
• Garnish with more coconut and serve immediately.

COCONUT CABBAGE AND TOFU WITH LEMONGRASS AND GINGER

Steps:

• Place a rack in top third of oven; preheat to 425°F. Purée coconut milk, lemongrass, garlic, ginger, salt, sugar, turmeric, coriander, and cayenne in a blender until smooth.
• Squeeze tofu over a medium bowl or sink with your hands, gently at first, then more firmly to expel as much water as possible (like squeezing out a big sponge). Don't worry if it starts to crack apart. When no more liquid comes out, tear tofu into 2" pieces; discard liquid. Place in a shallow 13x9" baking dish. Add cabbage and carrots, arrange in an even layer, and pour sauce over.
• Bake, basting the vegetables and tofu halfway through, until carrots are fork-tender, most of the liquid is evaporated, and the top is golden brown and lightly charred in places, 40-45 minutes. Let cool 5 minutes.
• Top with coconut chips (if using). Serve with rice and lime wedges alongside (if using).

COCONUT CURRY CABBAGE

Steps:

• Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes.
• Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.