Cabbage Thoran
Cabbage Thoran is one of those dishes that proves just how good simple food can be. Traditionally made across South India, it’s a quick stir-fry of cabbage, coconut, and mustard seeds cooked in a touch of coconut oil (which while traditionally used can be optional).
I used a savoy cabbage here, which I find to be a bit chewier than other cabbage varieties, but any green cabbage (or even red) can work.
Freshly grated coconut gives the best flavour, though frozen or even dry desiccated coconut still tastes great. It’s a dish that comes together in less than 15 minutes and pairs perfectly with rice, dal, or most curries.
Ingredients
1 tbsp coconut oil
2 tbsp mustard seeds
1 full green cabbage (around 800 g), finely sliced
½ cup grated coconut (fresh, frozen, or desiccated)
Salt to taste
Instructions
Heat coconut oil in a large pan over medium heat.
Add mustard seeds and let them pop.
Add the shredded cabbage and stir well to coat in the oil and mustard.
Cook for about 5–7 minutes, stirring frequently until the cabbage softens slightly but still has some crunch.
Add grated coconut and salt. Mix thoroughly and cook for another 2–3 minutes.
Serve hot as a side with rice, dal, or sambar.
Nutritional Information
Per serving (based on 4 total servings):
Calories: 165
Protein: 4 g
Carbs: 12 g
Fat: 11 g
#Vegan #SouthIndian #QuickToCook #NoOilOption
#HealthySide #LowCalorie
