Recipe by Nigel Barker
Start to Finish: 40 minutes
1 tsp. black mustard seeds
12 oz. green cabbage, shredded (about 3 cups)
2 onions, very thinly sliced
4 red or green jalapeño chiles, seeded and chopped
1 cup shredded unsweetened coconut
1 lemon, juiced (about 1/4 cup)
1. Using a mortar and pestle or a spice mill, grind the mustard seeds. Transfer to a large pot with a lid. Toast over medium heat, stirring often, until aromatic, about 1 minute. Add the cabbage, onions, and chiles; season with salt and pepper. Cover and cook, tossing often, until the cabbage is crisp-tender, 5 to 6 minutes.
2. Add the coconut and lemon juice. Cook, uncovered, stirring often, until the liquid is absorbed, about 2 minutes; season.