Simple, practical, and full of everyday flavour, Cabbage Thoran (Indian Cabbage) is a gluten-free, vegan Indian, Kerala side made with simple everyday ingredients in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Side
  • Cuisine: Indian, Kerala

Ingredients

  • 4 cups (400 grams) cabbage ((1 small head, fine chopped))
  • ¾ cup (90 grams) grated raw coconut ((frozen or fresh))
  • 1 sprig (12) fresh curry leaves ((pat dry))
  • 1 green chili (chopped or slit (deseed if you prefer, use more if you want))
  • ½ tablespoon, (8 grams, 2 medium) garlic (cloves (fine chopped))
  • ½ inch (6 grams, 1 teaspoon) ginger ((optional, peeled and fine chopped))
  • 1 small (⅓ cup, 50 grams) onion (or 3 shallots (fine chopped or sliced))
  • 1 dried red chili ((broken & deseeded if preferred))
  • 2 tablespoons coconut oil
  • ¼ teaspoon mustard seeds
  • ½ teaspoon cumin seeds ((optional, crushed coarsely))
  • ¼ teaspoon organic turmeric ((more if you want))
  • ⅓ teaspoon sea salt ((adjust to taste))

Method

  1. Remove the outer leaves of the cabbage and rinse well under running water. Cut it to 2 portions and remove the core.
  2. Place each portion on a chopping board and make thin slices. Chop as fine as possible.
  3. On a medium flame, heat oil in a pan and add the mustard seeds & dried red chilies. When the seeds begin to pop, add onions/shallots and curry leaves.
  4. Stir fry for 3 mins until the onions become transparent. Stir in crushed cumin, ginger, garlic & green chilies, followed by cabbage, turmeric and salt.
  5. Stir fry on a medium heat for 4 to 5 mins, until slightly tender yet crunchy. (or cover and steam cook on a low to medium heat like the traditional method).
  6. Stir in the coconut and cook until heated through, for 2 to 3 mins. Overcooking can make your cabbage too soft and mushy. Taste test and adjust salt to preference.
  7. Serve Cabbage Thoran with hot steamed rice alongside dal, sambar, rasam or with chapati.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.