Cabbage Thoran Recipe (Cabbage Fry)
User Reviews
5
Cabbage Thoran Recipe (Cabbage Fry)
Description
The Cabbage Thoran Recipe uses finely chopped cabbage cooked with onions or shallots, green chili, curry leaves, and spices such as mustard and cumin seeds, turmeric, and optionally hing. The method starts with tempering the spices in coconut oil, adding aromatic ingredients, and then sautéing the cabbage on low heat until it is steamed tender and all moisture is cooked off, resulting in a dry, flavorful vegetable fry. Fresh or frozen grated coconut is stirred in near the end, contributing a subtle sweetness and texture contrast.
This dish has a mild spiciness balanced by the aromatic curry leaves and the warm earthiness of turmeric. The coconut oil and coconut lend a unique flavor profile typical in South Indian cooking. The final texture is tender but not mushy, with well-coated spices and coconut bits.
Cabbage Thoran is suitable as a side dish accompanying rice-based meals, often garnished with fresh coriander leaves. It pairs well with dal, sambar, or curries. For best results, the cabbage should be fresh and shredded or thinly sliced. Adjust spice level by varying the green chili. Cooking in a thick-bottomed pan prevents burning and ensures even cooking.
Ingredients
- 1 cabbage - medium-sized
- ⅓ cup onion or ⅓ cup sliced pearl onions or chopped shallots, finely chopped
- 10 to 12 curry leaves
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1 pinch asafoetida (hing) - optional
- 1 green chili - chopped
- ½ teaspoon turmeric powder (ground turmeric)
- ½ cup coconut fresh or frozen, grated
- 2 tablespoons coconut oil
- salt as required
- 1 to 2 tablespoons Coriander leaves for garnish - optional, chopped
Instructions
Preparation
- Rinse the cabbage a few times in fresh water. Remove the outer leaves. Half or quarter the cabbage. Shred or grate the cabbage in a food processor. You can also slice the cabbage thinly.
- Also, chop the pearl onions or shallots or onion.
Making cabbage thoran
- Heat coconut oil in a heavy pan or kadai.
- First, add the mustard seeds and sauté on low heat till they crackle.
- Now, add the cumin seeds and sauté them till they change color.
- Add the chopped pearl onions or shallots or onion. Sauté stirring often until translucent.
- Add the green chilies and curry leaves and sauté for a minute.
- Now, add the turmeric powder and asafoetida (hing). Mix very well.
- Lastly, add the cabbage and salt. Stir and sauté for a minute.
- Cover the pan and let the cabbage cook on low heat. Continue to stir at times.
- Steam cook till the cabbage is tender.
- If there is any moisture in the pan, cook further till all the moisture dries up.
- When the cabbage is cooked, add the coconut. Stir and cook for 2 to 3 minutes more.
- You can garnish it with coriander leaves if you prefer.
- Serve the Cabbage Thoran hot with some steamed rice, chapati, paratha or bread.
Notes
- Use fresh, tender cabbage for the best texture and flavor; green, purple, or red cabbage can be used.
- If you prefer not to shred or grate, thinly slice the cabbage to similar thickness for even cooking.
- Cook in a heavy-bottomed pan to avoid burning; add a bit of water if the cabbage starts sticking and cover to continue steaming.
- Ensure the cabbage is fully cooked and dry by cooking off any excess moisture before serving.
- Skip asafoetida for a gluten-free version.
- Add grated carrots with the cabbage for extra nutrition and color.
- The recipe can be scaled by doubling or tripling the quantities as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 84mg | 4% |
| Potassium | 486mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 331IU | 7% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 136mg | 151% |
| Vitamin E | 1mg | |
| Vitamin K | 173µg | |
| Calcium | 116mg | 12% |
| Vitamin B9 (Folate) | 396µg | |
| Iron | 2mg | 11% |
| Magnesium | 44mg | 11% |
| Phosphorus | 95mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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