This is a great alternative to rice for eating on the side with a curry.
1/4 head of white cabbage, shredded or sliced finely.
1 small carrot, grated or pushed through a mandolin on it’s shredding blade
1 small onion sliced as thin as possible.
(the aim is to get threads of veg around 1 inch long so that it all cooks together consistently)
Good grinding of salt.
2 cloves garlic, crushed and minced.
Coconut oil for frying - probably 1 - 2 tablespoons.
10g dried coconut, soaked in half a cup of hot water.
tsp black onion seeds
tsp mustard seeds
tsp turmeric
Method:
Melt the oil in a large frying pan of wok. Put in the seeds and allow them to pop on the heat. Add the turmeric and garlic and disperse then add the veg and grind salt in to taste. Stir fry together on a med heat until the veg has all softened. This will take 5 - 10 minutes depending on the size of the shredding. Once the veg is soft, add the coconut and water mixture and turn up the heat. Cook the water out.
Serves 4 as a side + usually a portion of leftovers for lunch.
