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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
5 MINUTE KERALAN CABBAGE STIR FRY

5 MINUTE KERALAN CABBAGE STIR FRY

1 tablespoon olive oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon fenugreek seeds
12 curry leaves
1 green chilli, sliced
1/2 wombok cabbage , thinly sliced (approx 5 cups)
1 teaspoon sea salt flakes
1/2 teaspoon ground turmeric
1/4 teaspoon ground chilli powder (optional)
1 teaspoon raw sugar (optional)
1/4 cup fresh grated or shredded coconut
1/2 cup coriander leaves, chopped

Heat oil in a wok on high. Carefully add mustard seeds, fenugreek seeds, curry leaves and chilli.

In a few seconds when the seeds start to sizzle and spit, add the cabbage and all the spices and seasonings. Reduce heat to medium.

Mix well and cook for approximately 1-2 minutes until cabbage is glazed over and starting to wilt.

Remove from heat. Check for seasoning. Garnish with coriander leaves and serve hot with rice and mains.

www.cookrepublic.com
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