Spiced Cabbage with Coconut, Chilli and Ginger is a fragrant, sweet and spicy side dish that knocks all other cabbage recipes out of the park! if you thought all cabbage was boring, then you really need to get this recipe onto your plate because it’s a taste sensation.
Why should I make Spiced Cabbage with Coconut, Chilli and Ginger?
Cabbage is inexpensive, packed full of vitamins, minerals and fibre. It sometimes gets a bad reputation because many people have eaten overcooked cabbage which is not nice at all.
I love cabbage lightly cooked in salted water and dressed with a little butter. But if you have been put off cabbage this delicious spicy recipe is definitely worth trying. The smooth slightly sweet coconut cream combines with the dry and fresh spices to create a flavour explosion in your mouth!
The recipe is based on a recipe from the Kerala area of south-west India. It’s great with other spiced dishes but it’s also brilliant to eat with simple grilled fish or chicken.
What ingredients do I need to make Spiced Cabbage?
There may seem like a long list of ingredients but they are mainly spices and if you cook curries you will probably already have most of them in your larder. You will need:
- vegetable oil
- mustard seeds
- curry leaves
- onion or shallots
- white cabbage
- spring greens
- water
- coconut flakes
- coriander leaves
- lime
- creamed coconut
- green chilli
- fresh root ginger
- garlic
- salt
- cumin seeds
- turmeric
What kind of cabbage should I use?
I use two types of cabbage in the recipe, white cabbage and spring greens. White cabbage has dense tightly packed leaves which are white or very pale green. Spring Greens have dark green leaves and the leaves are much more separate on the stalk.
I like to have the different textures of the two types of cabbage. But, you can use any white or green cabbage with the spice mix and it will still taste delicious.
Can I use coconut milk instead of coconut cream?
Coconut cream is much thicker and has more fat in it than coconut milk. If you only have coconut milk, then drain off the water and use the thick cream that is left in the can. This is not exactly the same as coconut cream but it will enable you to make the recipe.
What are curry leaves?
Curry leaves are aromatic herbs used in South Indian cooking. They grow on the curry tree, which is part of the citrus family. The citrus origin of the tree is obvious in the lemon scent that comes through in the leaves. Curry leaves have a distinct taste that is similar to anise and lemongrass.
You use fresh, dried or frozen curry leaves in this recipe, although I prefer fresh or frozen for the fresh taste that they bring to the dish.
What kind of ginger should I use?
Use fresh root ginger for this recipe. Fresh ginger is widely available and the fresh zingy flavour with a little bit of heat is a real essential for this recipe. If you can’t get a fresh root then you can buy fresh ginger in jars to be used in stir fry. It is sometimes called ‘very lazy’ ginger.
Crystallised ginger and ginger that is preserved in syrup are not really suitable for savoury recipes as they have a high sugar content.
Can I make the Spiced Cabbage with Coconut, Chilli and Ginger ahead of time?
This recipe is best made and served straight away. However, you can make up the spice mix the day before. You can also prepare the cabbage and store it in an airtight container in the fridge so that it is all chopped and ready for you to make the recipe.
Can I freeze the cooked Spiced Cabbage?
It is technically possible to freeze this recipe once it’s cooked. However, I have not tried it and do not recommend it. The texture of the cabbage will change with very little ‘bite’ left in the leaves. This recipe is best made and eaten immediately.
Vegetarian
This recipe is suitable for a vegetarian diet, as it contains no meat.
Gluten Free
This recipe does not contain any wheat flour or products and should be suitable for a GF diet. However, always check the labels on any products that you are using.
How should I serve Spiced Cabbage with Coconut, Chilli and Ginger?
Serve Spiced Cabbage as part of a range of spiced and curried dishes like Butter Chicken and a simple lentil dahl recipe.
This cabbage is also great as a side dish with plain roasted or pan-fried chicken breasts. And I particularly like pairing it with steamed or baked white fish.
What can I do with leftover Spiced Cabbage?
As I said earlier, this recipe is definitely best served fresh. However, if you happen to have some leftover Spiced Cabbage then you can keep it in an airtight container in the fridge for 24 hours. You can reheat it in a pan or in the microwave and serve it as it is or you could combine it with potato and make it into a deliciously spicy version of Bubble & Squeak.
More Vegetable Side Dishes
Grilled Corn Succotash is rich and creamy corn, bean, and bacon side dish that is perfect to serve as a side dish with chicken, turkey, or ham.
Braised Red Cabbage with Apples and Ginger is a classic braised red cabbage made in your slow cooker or in the oven. The cabbage is cooked slowly with apples and onions spiced up with the warmth of sweet ginger.
Roast Beetroot with Honey and Thyme is a simple and delightful side dish recipe. The beetroot is roasted in the oven then coated in a delicious dressing that brings out all the sweet earthy flavours of the beets.
PIN FOR LATER
Spiced Cabbage with Coconut, Chilli and Ginger
Ingredients
- 3 tbsp vegetable oil
- 1 tsp mustard seeds
- 15-20 curry leaves fresh, frozen or dried
- 1 small onion or 2 shallots sliced
- 1/4 white cabbage core removed, leaves shredded
- 200 g spring greens tough stalks removed, leaves shredded
- 100 ml water
- 4 tbsp coconut flakes
- 3 tbsp coriander leaves sliced
- 1/2 lime juice only
For the spice paste
- 50 g sachet creamed coconut
- 1 green chilli deseeded and roughly chopped
- 2.5 cm fresh root ginger chopped
- 2 garlic cloves sliced
- 1 small onion finely chopped (or two shallots)
- 1/2 tsp salt
- 1 tsp cumin seeds
- 1/2 tsp turmeric
Instructions
- 50 g sachet creamed coconut, 1 green chilli, 2.5 cm fresh root ginger, 2 garlic cloves, 1 small onion, 1 tsp cumin seeds, 1/2 tsp turmeric, 1/2 tsp saltPut the spice paste ingredients in a blender or food processor, add a splash of water to moisten, then whizz to a puree.
- 3 tbsp vegetable oil, 1 tsp mustard seeds, 15-20 curry leavesHeat a large, heavy-based frying pan over medium-high heat and add the vegetable oil. Fry the mustard seeds until they start to crackle, then add the curry leaves.
- 1 small onionSizzle for a few seconds. Reduce the heat to medium, add the onion and fry until golden.
- 1/4 white cabbage, 200 g spring greensStir in the spice paste, shredded cabbage and spring greens.
- 100 ml waterPour in the water, stirring well so the cabbages are covered with the paste.
- Cover and cook over low heat for 7-10 minutes, stirring now and again to prevent sticking.
- 4 tbsp coconut flakes, 3 tbsp coriander leaves, 1/2 limeWhen the cabbage and spring greens are tender, add the coconut flakes, coriander and lime juice. Stir for a minute or two to heat through.
kellie@foodtoglow says
I do a similar sounding dish to the cabbage and chilli coconut one, and it is delicious so I hope people see and try the one you have here. Crunchy, hot, sweet – mmm
Choclette says
Adding the coconut definitely moves this on to another level. It reminds me a bit of a cabbage and carrot Madhur Jaffrey recipe I use a lot, but hers has no coconut.
Lesley says
I love cabbage, it’s a favourite veg and adding some spice really transforms it. What a great tasting side dish.
Janice Pattie says
Thanks, Lesley. I think it’s a very underrated vegetable. There are so many ways to serve it too.
Helen says
This looks and sounds amazing – so many of my favourite flavours in one gorgeous vibrant dish.
Choclette says
I love cabbage, I think it might be my favourite vegetable. Your recipe has really got my tastebuds going. I’d completely forgotten about this recipe until I just saw it on FB. Must make it again soon.
Chloe says
Oooh yes, I love these sorts of flavours with brassicas of any type!
Janice Pattie says
Thanks, they certainly do!
Sarah James says
Cabbage is one of my favourite vegetables and I love the idea of spicing it up. I like how you’ve used white cabbage and spring greens, looking forward to trying your recipe Janice.
Janice Pattie says
Thanks, Sarah. I hope you enjoy the cabbage.
Cat says
I usually keep my flavours quite plain when serving cabbage so this would be a lovely change. So full of flavour!
Janice Pattie says
Thanks, Cat. It does make a nice change.