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Turmeric & Coconut Cabbage Stir-fry
This cabbage recipe is the perfect weeknight addition. I personally enjoy it over rice with plenty of lemons for a tangy, spicy, smoky lunch. Or try it as a topping on fish tacos for flavor packed twist.
Prep Time: 00:10
Cook Time: 00:10
1/2 cup unsweetened dried coconut chips or flakes
2 tablespoons coconut oil
1 teaspoon yellow or black mustard seeds
1/2 teaspoon dried red chili flakes
1 head of cabbage (red or napa), trimmed, cored, finely chopped (about 8 cups)
1 1/2 teaspoon kosher salt
2 tablespoons ground turmeric
1/4 cup chopped cilantro leaves
6 - 8 lemon wedges
1Soak dried coconut for 5 minutes in just enough hot water to cover. Strain and reserve liquid.
2Heat coconut oil in a wok or large skillet over medium until shimmering. Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add red chili flakes. Reduce heat to medium-low and cook, stirring constantly for an additional 10 seconds.
3Add cabbage, reserved coconut liquid, salt, and turmeric and cook, stirring, until cabbage wilts but still has a little crunch, 3–5 minutes.
4Add coconut and cook until heated through, about 1 minute more.
5Remove from heat. Stir in cilantro. Serve with lemon wedges.
Recipe adapted from Epicurious: Cabbage Stir-Fry with Coconut by Chitra Agrawal
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