Cabbage & Coconut Stir Fry
Cabbage & Coconut Stir Fry
I am not a big coleslaw person, so I’m always looking for different ways to incorporate cabbage into my meals. This is a wonderful year-round dish – the quick stir fry warms up the cabbage but still leaves it crispy and crunchy, and the sweetness of coconut makes it a pure harmony of flavors.
Ingredients
- 1 small cabbage head, (cored & finely sliced)
- 2 tablespoons coconut oil
- 1 tablespoon black mustard seeds
- 1/4 cup unsweetened coconut, (grated)
- Sea salt
- Pepper
Instructions
- 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.
Bon appétit!
Nutrition Disclaimer
Nutrition information is an estimate provided as a courtesy and may vary depending on ingredients used. This content is not intended as medical or dietary advice.
Yellow Moong Dal Soup - Veggiecurean
[…] to make. Sometimes we eat it by itself as a soup, and other times we have it with vegan naan and cabbage to make it a complete meal. […]
Ellen
I made this last night as a side dish and everyone loved it. I will be making it again. Thanks for sharing.
veggiecurean
So glad you liked it.