Thoran-Style Spicy Shredded Cabbage
Cabbage is highly underrated as a vegetable, finding itself served as a dressing-rich slaw at most times in Western cuisines. However, back in India, you will often find this cruciferous vegetable as a delicious part of regular meals.
The inspiration behind this recipe is a beloved and stunningly simple Thoran style of preparing vegetables with grated coconut and spices; a cooking technique I adopted during my years living in south India. I’ve tried this style of cooking with a variety of vegetables like beans, peas, and carrots in addition to cabbage; always with amazing results.
For this recipe, shredded cabbage and grated coconut, are cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and a drizzle of tangy lemon juice.
While traditionally served with steamed rice and other accompaniments in India, I prefer this spicy cabbage accompanied by Indian flatbread like rice-n-lentil crepe Dosa, wheat-based Roti-Chapati, or just good ole bread rolls. A frequent weeknight vegetable entrée in our home, spicy cabbage also makes a great side to meat preparations like this chicken curry or along with Daal lentils.
I’m sure you’ll find new ways to bring this unique recipe into your meals.