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    Savoy Cabbage Mallum

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    Savoy Cabbage Mallum

    What a fabulous way this is to cook cabbage, transforming it from an over-familiar vegetable into something exotic and exciting. My family fall on it with delight, and I serve it alongside all manner of foods, from roast chicken to the spiciest of curries. You can use any kind of sturdy-leaved greens – ordinary white or green cabbage or spring greens, for instance – but I like it best when it’s made with crinkly Savoy. Moderate the chilli quantity to match the heat-tolerance of those eating; children usually love it, but you may want to reduce the chilli to a mere slim half, chopped finely.

    • Preparation time: 10 minutes
    • Cooking time: 5 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 6, accompanied by another curry and rice

    Ingredients

    • 2 tbsp sunflower oil
    • ½ tsp black mustard seeds
    • ½ savoy cabbage, shredded
    • 1 onion, halved and thinly sliced
    • 1–2 green chillies, seeded and chopped
    • ¼ tsp ground turmeric
    • 20g desiccated coconut
    • 1½ limes, juice of ½, plus 1 cut into wedges to serve

    Method

    1. Heat a wok until it smokes. Add the oil, then the mustard seeds. Add the cabbage, onion and chillies and stir-fry for about 2 minutes.
    2. Add the turmeric and coconut; stir-fry until the coconut begins to colour. Quickly take off the heat, stir in the lime juice and a little salt, and serve.

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    Drinks recommendation

    Much depends on its partners in the meal, but assuming you are serving this cabbage dish as part of a vegetable-led Sri Lankan feast, try an Austrian grüner veltliner with it.

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