Cabbage with Coconut

Cabbage is often served raw (like in slaws) or slow cooked, but here it's cooked for just a few minutes, which gives it a crisp-tender texture.
Publish date:

Recipe by Nigel Barker

Start to Finish: 40 minutes

Servings: 4


  • 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.