Recipe:

Sri Lankan Fried Cabbage

Sri Lankan Fried Cabbage recipe

Get a taste of Sri Lanka in your own kitchen! This easy dish combines the unique flavour profile of pandan leaves with a creamy coconut sambal to evoke the the tropical warmth of this pear-shaped island nation.

Preparation time Prep: 15 mins
cook time cook: 15 mins
serves:
2
Skill level Easy Peasy

You will need:

  • 1 tablespoon coconut oil
  • ½ red onion, thinly sliced
  • 2 dried long red chillies
  • 8cm piece pandan leaf, cut into 2cm pieces (remove the stalk)
  • 1 teaspoon black mustard seed
  • ½ teaspoon fenugreek seeds
  • 1 teaspoon turmeric
  • 400g green cabbage, thinly sliced
  • Salt to taste
Coconut sambal
  • ¾ cup desiccated coconut plus hot water
  • 1 teaspoon Kashmiri chilli powder
  • Pinch chilli flakes
  • 1 teaspoon sugar
  • ¼ red onion, diced
  • 1 lime, juice
For garnish
  • 1 long red chilli, finely sliced
  • 2 sprigs coriander, leaves picked
~
Recipe: Simon Toohey

Directions:

  • 1Add coconut oil to a hot pan over medium heat.
  • 2Place onion, chilli and pandan leaf in the oil and fry until golden.
  • 3Add the mustard seed, turmeric and fenugreek seeds and cook for 20 seconds with the ingredients.
  • 4Add the cabbage and a pinch of salt and cook for 3 minutes
  • 5Add 50ml of water and cook for 2 minutes with the lid off or until the cabbage has softened.
  • 6For the coconut sambal blitz all of the ingredients until combined, except for the lime. Stir lime juice through. Place in a serving dish.
  • 7Top the cabbage with red chilli sliced and coriander leaves, serve with sambal
Did you enjoy this recipe?
Nah not my cup of tea

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