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Cabbage Mallung

serves 4 as a side dish

Ingredients
  

  • 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

Instructions

  • 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.

Notes

Tips:
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