Indian/Malay Cabbage



1 tbs coconut oil (other oils are acceptable)
2 tsp brown mustard seeds
5 cloves garlic, thinly sliced
Half /small onion finely diced.
Half green chili, finely sliced (optional, but I like the random spice hit sometimes)
2 tsp ground turmeric
1 (small)Savoy cabbage, cored and thinly slicedl
1 tsp salt
pinch ground cayenne pepper
1 tbs grated coconut (toasted or uncooked)

You will need a large, lidded frying pan.


Heat the oil until hot and smoking.  Add the mustard seeds and put the lid on. When the seeds stop popping, remove from heat and add the garlic, turmeric and green chili if using.

Replace pan on medium heat and stir until garlic has softened.

Add cabbage, salt and cayenne.  Stir well. Add 3 tablespoons water.

Replace lid, reduce heat again and cook for anything from 5 mins to 20 mins. (It makes no difference, you just want the water to be steamed away and to stop the cabbage burning while cooking).

Just before serving, top with grated coconut and stir in.


Serve hot.


WE ate this a lot in Malaysia as part of a Nasi Campur meal – with coconut rice, chili sambal and some meat or fish, usually fried, curried or stewed. It also works well with a traditional Indian curry meal.

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