Cabbage Goan Style
Updated October 10, 2023
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 medium-size onion
1 medium-size head of cabbage
3 tablespoons corn oil
1 cup grated fresh coconut
1 cup water
4 tablespoons cider vinegar
2 teaspoons whole cumin seeds
¾ teaspoon salt
½ teaspoon black pepper
Nutritional analysis per serving (6 servings)
13 grams carbs; 159 calories; 2 grams monosaturated fat; 4 grams polyunsaturated fat; 5 grams saturated fat; 12 grams fat; 5 grams fiber; 325 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Thinly slice the onion and finely shred the cabbaage. In a heavy pan over a medium flame, cook the onion and the coconut in the oil until light brown. Add cabbage and water. Stir 5 minutes and then add the vinegar, cumin, salt and pepper. Cover pan and cook 10 minutes or until all the liquid has been absorbed. Or transfer to a baking dish and bake in oven 10 to 20 minutes or until all the liquid has been absorbed.
Private Notes
Comments
Very good. I added a jalapeno and a garlic clove -- next time I'll probably add more of each. It's so easy you could make it on the spur of the moment if you haven't thought of anything to do with that head of cabbage hanging around the back of the crisper drawer.
Very good. I would prefer a lighter hand on the vinegar next time, I found it overpowering.
I'll use coconut oil and garlic and jalapeños in making this recipe
Very good. I added a jalapeno and a garlic clove -- next time I'll probably add more of each. It's so easy you could make it on the spur of the moment if you haven't thought of anything to do with that head of cabbage hanging around the back of the crisper drawer.