Red Cabbage With Mustard Seeds & Coconut
Photo: Mat McDermott
Here's my favorite way to prepare cabbage. It's crunchy and colorful, with the smoky-spicy flavor of popped mustard seeds and the sweet taste of shredded coconut. And it's very quick and simple to prepare. Though this recipe calls for red cabbage, it's equally good with green cabbage. In fact, that's the usual way I make it, but since the Union Square Farmers' Market had some nice looking small red cabbages when shopping for this recipe, I went with that.
Pairs well with the cherry, strawberry and spicy raspberry taste of Peachy Canyon's 2007 Vesuvio or its 2008 Zinfandel.
1 medium-sized red cabbage
2 tbsp sesame oil
1 tsp black mustard seeds
3 tbsp shredded coconut
1/4 tsp turmeric
1 tsp sea salt
- Core and shred the cabbage.
- In a large pot or wok, heat the sesame oil over medium-high heat.
- When the oil is hot but not smoking, add the mustard seeds. Cook them until they start popping.
- After the seeds have stopped popping, add the shredded cabbage and stir fry for several minutes.
- When the cabbage has softened slightly, but is still somewhat crispy, add the coconut, turmeric, and sea salt. Stir to thoroughly mix.
- Cook the cabbage for a few minutes more. I prefer the cabbage to still have some crunch, but how long you cook it is really up to your taste.
Serves 4 as a side dish, accompanied by rice or some sort of flatbread or crepe, such as Chickpea Flour Crepes With Leeks.
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