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Cabbage Mallung

serves 4 as a side dish


  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 2 tsp mustard seeds
  • 500 g cabbage roughly sliced
  • ½ cup shredded coconut reserving 2 tbsp for lightly toasting (see tips)
  • 1 ½ tsp ground turmeric
  • 1 lime zested and juiced
  • Salt & Pepper to taste


  • Heat a large frying pan over high. Melt in the butter and coconut oil, then add mustard seeds. Once your mustard seeds have started to pop, which’ll take about a minute (careful – they can jump out of the pan!), add sliced cabbage and coconut.
  • Wait until the cabbage starts to get some burnish on its edges, then add a tablespoon of water and sauté for 5 minutes until the cabbage softens and becomes slightly translucent.
  • Sprinkle in turmeric and season generously, stirring to combine. Cook for 2 more minutes. Turn off the heat, add in lime zest and juice.
  • Transfer to your serving dish and top with toasted coconut.


You can lightly toast shredded coconut in the oven or on the stove top. Heat the pan, then turn if off and add the coconut. Remember to set a timer so you don’t forget to stir.
Lime is preferable, but lemon will fit the bill if need be.
Lankan Filling Station’s O Tama Carey recommends grating your own coconut if you can, or buying fresh shredded coconut from Asian grocers.
Make this recipe plant-based by using just coconut oil instead of butter