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–+ servings

cabbage thoran

Cabbage thoran is a dry, stir-fried curry from Kerala made from cabbage and carrots. It is cooked in coconut oil with black mustard seeds, green chilies, curry leaves and coconut
a bowl of cabbage thoran
prepare: 5 minutes
cook: 15 minutes
total time: 20 minutes
difficulty: simple
yield: 4
calories: 236 kcal
diet: gluten free, vegan, vegetarian
cuisine: Indian, keralan

equipment

  • kadai

ingredients

  • ½ cabbage - finely sliced

for cooking

for serving

instructions

  • Heat the coconut oil in a kadai or wok on medium heat, and, when hot, add the mustard seeds. When they start to pop, after just a few seconds, add the curry leaves, cumin seeds and dried chillies. Stir for 30 seconds, then add the ginger, turmeric, salt and asafoetida and fry for 30 seconds.
  • Stir in the cabbage, carrots, and coconut. Mix well and cook, covered, over a medium-low heat for 5-7 minutes, or until the vegetables are just tender, adding a tablespoon of water if the vegetables start to stick to the pan. You want the cabbage just cooked and retaining some crunch.
  • Stir in the green chillies and cook for another minute.

to serve

  • Turn the thoran into a serving dish, garnish with the coriander and serve.

notes

  • A small cabbage weighs approximately 800g.
  • The cooking time of 5-7 minutes will cook the cabbage, but still retain texture and crunch. 

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nutrition

Serving: 150 g | Calories: 236 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 20 g | Saturated Fat: 16 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 709 mg | Potassium: 406 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 5641 IU | Vitamin C: 95 mg | Calcium: 71 mg | Iron: 2 mg