Cabbage with Mustard Seeds and Fresh Coconut
Heat the oil in a heavy, wide, casserold-type pot over a medium-high flame. When hot, put in the mustard seeds and bay leaves. As soon as the bay leaves darken a bit and the mustard seeds begin to pop (this takes a few seconds), put in the shredded cabbage. Turn head to medium. Stir and cook for about 5 minutes. Add the salt, sugar, and the green chilli strips. Stird and cook another 3 to 5 minutes. Cabbage should be bright green and slightly wilted, though still crunchy. Turn off head. Sprinkle with coconut, mix well, and serve.
Utensils
Ingredient Quantity Measure Comments
olive oil 6 Tbs 15ml
Mustard seeds 1 tsp 5ml black
bay leaf 2
cabbage 1.35 Kg 1 medium sized head
salt 0.75 tsp 5ml
sugar - castor 0.25 tsp 5ml
chillies green (fresh) 1 cut into fine, long strips
Coconut 45 g freshly grated