Cabbage with Mustard Seeds and Fresh Coconut
Heat the oil in a heavy, wide, casserold-type pot over a medium-high flame. When hot, put in the mustard seeds and bay leaves. As soon as the bay leaves darken a bit and the mustard seeds begin to pop (this takes a few seconds), put in the shredded cabbage. Turn head to medium. Stir and cook for about 5 minutes. Add the salt, sugar, and the green chilli strips. Stird and cook another 3 to 5 minutes. Cabbage should be bright green and slightly wilted, though still crunchy. Turn off head. Sprinkle with coconut, mix well, and serve.
olive oil6Tbs 15ml
Mustard seeds1tsp 5mlblack
bay leaf2
cabbage1.35Kg1 medium sized head
salt0.75tsp 5ml
sugar - castor0.25tsp 5ml
chillies green (fresh)1cut into fine, long strips
Coconut45gfreshly grated