| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 small cabbage (about one pound)
- 1 tablespoon of light vegetable oil
- 1 teaspoon of black mustard seeds
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of ground red pepper (optional)
- Coarse salt to taste
- 1/4 cup of shredded unsweetened coconut
- 1/4 cup of chopped cilantro leaves and tender stems
Instructions
- Stem and core cabbage and cut into 1/2-inch pieces. Heat the oil in a saute pan over medium-high heat until hot. Add the mustard seeds and cover the pan with a lid. When the spluttering of the seeds begins to subside, uncover and add cabbage. Sprinkle turmeric and red pepper, if you are using it, over the cabbage. Saute turning and tossing until the cabbage wilts. Stir in the salt and cover the pan. Lower the heat and steam cabbage in its own vapor until cooked, about 10 minutes. Uncover and toss in the coconut and cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 92 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 289 mg |
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