Cabbage Thoran is an everyday side for lunch in Kerala cuisine and also one of the many dishes served in Onam Sadya. It is also a brilliant Keto food!
Cabbage is available in abundance in every corner of our country. Known as ‘Pathagobi‘ in Hindi, it is a beauty in itself to find the fresh ones stacked in local ‘subji mandi‘ aka farmers market. My maid calls it ‘bandhgobi‘ as the leaves are wrapped together and closed to hold its shape. Ha! I didn’t even know such a name existed until now!
As a kid, I hated this vegetable (Well, I hated almost all the vegetables. But that’s another story!) because of the faintest smell it leaves on the dishes. The only way Mom could make me eat it was by adding it on veg fried rice. I used to then gorge it like crazy. Today, I “like” having Cabbage Thorans but still prefers the vegetable in Oriental or Chinese cuisine.
Cabbage being one of the vegetables accepted in Keto Diet, I am back to consuming it more regularly. Since coconut also is suitable, this recipe makes it a perfect Keto side dish.
How to Make Cabbage Thoran
The only spice powder you use while making this Thoran or stir fry is turmeric powder to retain, or in a way, enhance its slightly yellow color. That could be one of the reasons why you don’t add Red Chilli powder to it. In an authentic Cabbage Thoran, you only add green chilies for making the dish spicy. But then, I found a way.
I add crushed red chilies or Chilli flakes and a dash of Cumin powder. It’s heavenly! You ought to try it. The cabbage is grated and then stir-fried with crushed coconut and spices.
In a pan, add coconut oil. When hot, add a teaspoon of mustard seeds. When the seeds pop, add a sprig of curry leaves, split green chilies, chopped garlic, and mashed shallots.
To this, add shredded or grated coconut, half a teaspoon of turmeric powder and crushed red chilies. Saute till coconut is slightly browned.
Add a cup of grated cabbage.
Mix well and cook covered for a couple of minutes. Saute again and done!
Recipe for Cabbage Thoran
Ingredients
- 2 cups cabbage, grated or finely chopped
- 1 tsp oil, preferably Coconut oil
- 1 tsp mustard seeds
- 1 sprig curry leaves
- 1 tbsp Crushed red chillies/Chilli flakes
- 2 green chillies, slit
- 2 shallots, mashed
- 3/4 cup grated coconut
- 1/2 tsp turmeric powder
- 1/4 tsp Cumin powder
- Salt, to taste
Instructions
- In a pan, add oil and splutter mustard seeds.
- Add curry leaves, shallots and green chillies. Sauté for a couple of seconds.
- Add grated Coconut and Chilli flakes. Mix well.
- Add grated cabbage, mix, cover and cook for about 5 minutes.
- Stir and cook for another 2 minutes. Add Cumin powder and mix well.
- Serve hot as a side with rice and Sambar.
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Check out other Thoran recipes on the blog made from Carrot, Beetroot, amaranth leaves(these are not Keto!) and anchovies.
That’s all for today!
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Most people hate cabbage, but I have always loved it, I love eating it raw mostly 😛
Cabbage thoran or any thoran for that matter is delicious! But instead of using dry red chilles or flakes I use fresh green chillies that I blitz with the coconut in the mixer and add it to the dish once almost cooked.
I am not fond of cabbage but we make this almost the same way. You are right – it is called band-gobhi and patta-gobhi. Patta for the leaves 🙂
Cauliflower is called Phool – Gobhi. Phool is flower 🙂
I make a cabbage almost like this though I don’t particularly like it……
Cabbage was one of the few veggies I did not hate. I loved it in fried rice, but could tolerate it in most dishes, even when it was the dominant ingredient.
There is a very similar kind of cabbage dish made in the Konkani cuisine, though I feel like most communities would have their own spin on this vegetable. 🙂
I make cabbage exactly the same way, it is the perfect accompaniment with sambhar:)