Spiced Shredded Cabbage with Coconut

Spice Mix

• 2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 2 teaspoons mustard seeds
• 1 teaspoons fennel seeds

Roast the seeds in a small cast iron skillet on medium heat for 3 to 4 minutes or till the seeds are aromatic. Take off the heat and grind in a spice grinder. Keep aside.

• 2 tablespoons extra light olive oil
• 2 medium shallots, chopped
• 2 inch fresh ginger, grated
• 4 to 5 curry leaves
• ½ cup grated frozen coconut
• 4 cups shredded cabbage
• Salt
• ½ cup cilantro, chopped

Heat a heavy saucepan with olive oil. Add the shallots and ginger. Saute 1 to 2 minutes on medium heat. Add the curry leaves and coconut. Saute for 2 to 3 minutes on medium heat, stirring constantly. Add the cabbage and turn the heat up. Saute for 3 to 4 minutes, stirring constantly. Lower the heat and cover with lid. Cook for 15 to 20 minutes, stirring every five minutes. Add salt and check for seasonings. Add cilantro for garnish and serve warm.