450 g (1 lb) green cabbage
5 ml (1 tsp) oil
2 green chillies, chopped
2.5 g (1/2 tsp) mustard seeds
salt to taste
10 g (1 tbsp) coconut, grated or desicated
7 g (1 tbsp) coriander leaves, chopped
5 ml (1 tsp) oil
2 green chillies, chopped
2.5 g (1/2 tsp) mustard seeds
salt to taste
10 g (1 tbsp) coconut, grated or desicated
7 g (1 tbsp) coriander leaves, chopped
method
1. Cut the cabbage very finely into long strips. Wash and dry them.
2. Heat the oil in a large saucepan over a medium high heat.
3. Add the chillies and fry for 3 - 4 seconds, then add the mustard seeds and fry for a further 2 - 3 seconds.
4. Add the cabbage and salt and, stirring constantly, cook for 3 - 4 minutes.
5. Serve immediately, garnished with the coconut and coriander leaves.
2. Heat the oil in a large saucepan over a medium high heat.
3. Add the chillies and fry for 3 - 4 seconds, then add the mustard seeds and fry for a further 2 - 3 seconds.
4. Add the cabbage and salt and, stirring constantly, cook for 3 - 4 minutes.
5. Serve immediately, garnished with the coconut and coriander leaves.
serving amount
serves 4
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