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.

Indian Thoran-style Spicy Shredded Cabbage

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.

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Thoran-Style Spicy Shredded Cabbage

Shredded cabbage and grated coconut, 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 lime juice.

Ingredients

• 1 lb shredded cabbage (about ½ a medium head of cabbage)
• 1/2 cup fresh shredded coconut OR desiccated coconut (see notes)
• 1 1/2 tablespoon cooking oil
• 1 teaspoon black mustard seeds
• 3-4 garlic cloves, chopped
• 6-7 curry leaves (if unavailable, leave them out, there's plenty of flavor going on)
• 2 whole fresh chili peppers, optional, for a subtle spice kick
• 1/2 cup sliced onion
• 1/2 teaspoon ground red chili or Cayenne pepper
• 1/4 teaspoon ground turmeric
• 3/4 - 1 teaspoon salt, to taste
• 1/4 teaspoon ground nutmeg
• Lemon juice, use generously
• Chopped cilantro

Instructions

1. Heat oil in a saute pan with mustard seeds, chopped garlic, curry leaves, and whole chili; always keep a low flame and watch out for spattering when adding mustard seeds to the oil. Turn off the flame if needed.
2. Stir and add the shredded cabbage and grated coconut. Sprinkle ground red chili and turmeric over the cabbage. Stir and cook covered for 7-10 minutes on a low flame. Cabbage has its own moisture content, so no additional water is required.
3. Next, add salt and ground nutmeg, and stir for another minute. It's important to add salt after the cabbage has cooked, else cabbage releases more water if added earlier in the cooking process.
4. Turn off the flame, sprinkle lemon juice and chopped cilantro, and leave covered for the flavors to blend.
5. Serve Thoran-style spicy cabbage as a vegetable entrée or side to your favorite meat, accompanied by Indian flatbread like rice-n-lentil crepe Dosa, wheat-based Roti-Chapati, or good ole bread rolls.

Notes

When I say fresh coconut, it's perfectly fine to use the frozen packs of fresh shredded coconut, easily found at gourmet food markets. Be sure to check the list of ingredients for pure coconut with no additives or preservatives. It sure beats having to break open a coconut and grate it yourself!

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Indian-style Spicy Shredded Cabbage

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Spiced warm slaw made with shredded cabbage and grated coconut, cooked down in an oil tempering of whole spices and fresh aromatics, all brought together with a hint of nutmeg and drizzle of tangy lime juice.
Serves 4
Ingredients:
1 lb. shredded cabbage (about ½ a medium head of cabbage)
½ cup fresh shredded coconut OR desiccated coconut (see notes)
1½ tablespoon canola oil
1 teaspoon black mustard seeds
3-4 cloves garlic cloves, chopped (2 teaspoons chopped garlic)
6-7 curry leaves (if unavailable, leave them out, there's plenty of flavor going on)
2 whole Thai green chilies or 1 Serrano pepper (optional, for a subtle spice kick)
½ teaspoon ground red chili or Cayenne pepper
½ teaspoon ground turmeric
¾-1 teaspoon salt, to taste
¼ teaspoon ground nutmeg
1 tablespoon lime juice
2 tablespoons chopped cilantro
Directions:
Heat canola oil in a sauté pan and add mustard seeds, chopped garlic, curry leaves and whole chili to it; always watch out for spattering when adding ingredients to hot oil. Turn off the flame if needed, while adding these ingredients.