Mallum – Cabbage with Grated Coconut

Cut the cabbage into quarters lengthwise, remove the stalk, cut the cabbage diagonally into thin strips or shave. Cook in a saucepan with 1 tsp salt, turmeric and about 100 ml water until half done.

Coarsely grind pepper and mustard seeds. Remove the peel from the ginger, peel the garlic and onion, dice everything together very finely and mix well with the mustard and peppercorns and the grated coconut. 3 Sprinkle the mixture to the cabbage, stir in and continue to cook uncovered, stirring throughout, until all the liquid has evaporated.

Season with salt and a tiny bit of juice from a lemon before serving.

Tip: If you want the dish to be even spicier, you can add a deseeded, finely chopped red chili pepper. With seeds, everything together becomes even spicier.

Basmati rice goes well with this. Since very little liquid is used for cooking, a coated saucepan is recommended for preparation.

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