Purple cabbage is one of those mesmerising and beautiful vegetables that adds a pop of colour to any dish. It's great in coleslaws, pickles, chutneys and is delicious in this simply but satisfying sautee. We love the crunch of the almonds, the smokiness from the cumin and the richness from the coconut.
Often cabbage is over cooked and becomes a sopping grey mess. We make sure this never happens by sauteeing it very quickly over a high heat, retaining the nutrients and of course the brilliant purple colour.
Cabbage curries are quite popular in South India and we've added a texture twist with the almonds and coconut and some leafy green coriander for extra freshness.
This sautee is a great side dish to accompany any South Indian soup or stew or even just with a bit of piping hot red rice or quinoa.
Try it out and tell us what you think!
N & N
Time: 30 mins
- 1/4 medium purple cabbage
- 1/8 tsp cumin seeds
- 1/8 tsp mustard seeds
- 1 tsp olive/sunflower/coconut oil
- 2 tsps desiccated coconut
- 10 toasted almonds
- 2 tbsps chopped coriander
- Toast and chop up the almonds. Our top tip for quick toasting it to pop them in the microwave for 40 seconds.
- Heat the oil in a wok and when slightly smoking add the mustard seeds
- When the mustard seeds have popped, toss in the coconut, almonds and cumin and let them turn golden brown, Keep mixing so it doesn't catch.
- Finely shred the people cabbage and add to the hot coconut mixture. Add a little bit of salt - not too much mind as the purple cabbage is a bit salty in itself.
- Stir fry on a high heat for a few mins
- Then, turn down the heat, cover and cook until the cabbage is tender. Stir to prevent it catching and keep checking up often to make sure it doesn't go grey! It doesn't need long.
- When it's cooked, generously sprinkle over the chopped coriander and mix well
Serve up hot!