This is a cabbage dish that compliments any rice and curry dinner. You can use Ceylon Cinnamon to add flavor and aroma to the wonderfully prepared dish.


One small head of green cabbage Shredded
1 Medium yellow onion chopped
2-3 Green chilies sliced
1 Stick of Ceylon Cinnamon (Broken into pieces)
1 Stem curry leaves
2-3 cloves of garlic minced
2 Tbs of fresh ginger grated
3 Tsp of coconut oil
1 Tbs or to taste of red pepper flakes
1/2 Tsp of turmeric
1 Tbs of curry powder
1 Tsp salt
1 Tsp of mustard seeds
1 Cup of scraped coconut


1. Add oil to a frying pan or a wok and heat for one minute on medium to high heat.
2. Add onions, curry leaves, Ceylon Cinnamon and mustard seed. Stir with a wooden spoon for 2 minutes. Then the onions will be soft and mustard seeds will start popping.
3. Add green chilies, garlic, ginger, red pepper flakes, turmeric, curry powder, salt and mix for one minute
4. Add cabbage and mix well so that the curry mix and cabbage is mixed very well.
5. Cover, stir frequently and keep on medium heat for 15 minutes.
6. If you would like add the shredded coconut and mix before serving.
7. You can server this dish along with rice, lentils etc…

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