Cabbage with Coconut

Cabbage is nothing but a set of tightly packed leaves. One should be careful in choosing this vegetable. Any sign of holes in the outer layer is to be avoided since it is sure to have worms. It is best avoided in the summer months and never eat raw cabbage, I mean, in the salad form, it is not advisable. Thoroughly washed and well cooked is the best bet.

Ingredients:

500g cabbage and ½ a kernel of freshly grated coconut.

For tempering:

1 tsp oil,½ tsp urad dal, ½ tsp mustard seeds, ½ tsp cumin (jeera seeds), two red chillies, one twig of curry leaves and salt to taste.

Preparation:

1. Wash and grate the cabbage or chop finely and rub some salt to the vegetable and keep it aside. 
2. Heat oil in a pan and put all the ingredients of tempering one by one. 
3. Once the mustard starts spluttering add the cabbage and cook it on low flame. 
4. If the cabbage is fresh, it will not need any water to get cooked. 
5. Once it is soft and done put off the flame and add the freshly grated coconut.

Serve hot or cold with rice or roti. But never re heat once coconut is added. It is more like salad and tastes good by itself.

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