Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas
Hands-on Time
10 Mins
Total Time
10 Mins
Serves 6 (serving size: about 1 1/3 cups)

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

How to Make It

Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 minutes or until cabbage is crisp-tender. Stir in cilantro and salt.

Ratings & Reviews

Not half bad

September 18, 2015
Quick to make and good flavors. The yellow color from the turmeric was appetizing. DH can't abide cilantro so we nixed that. I could have replaced it with parsley, come to think of it. Oh well. Also used peas and carrots since I had no frozen peas, and tripled the coconut flakes. I cut the recipe in thirds and it was plenty for two.