Sri Lankan Coconut Cabbage

Name: Sri Lankan Coconut Cabbage
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 10 min
Ingredients: 1 medium cabbage, quartered, shredded and core removed; 1 medium carrot, peeled and sliced; 1 tbsp. coconut oil; 1 medium onion, halved and sliced; 1/2 long red chili, sliced; 2 large cloves of garlic, diced; 1/2 cup desiccated unsweetened coconut; 1 tbsp. yellow mustard seeds; 1 tbsp. mild curry powder; 1 tbsp. turmeric powder; 2 tbsp.s lime or lemon juice; 1 tbsp. olive oil; 1 1/2 teaspoons salt; 1/3 cup water

AppetizersSide Dish

Sri Lankan Coconut Cabbage

Recipe by Sandra MyersCourse: Main, AppetizersCuisine: Sri LankanDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Ingredients

1 medium cabbage, quartered, shredded and core removed
1 medium carrot, peeled and sliced
1 tbsp. coconut oil
1 medium onion, halved and sliced
1/2 long red chili, sliced
2 large cloves of garlic, diced
1/2 cup desiccated unsweetened coconut
1 tbsp. yellow mustard seeds
1 tbsp. mild curry powder
1 tbsp. turmeric powder
2 tbsp.s lime or lemon juice
1 tbsp. olive oil
1 1/2 teaspoons salt
1/3 cup water

Directions

Turn an instant pot on and press sauté function key.
Add coconut oil, onion and half of salt and sauté for 3-4 minutes, until softened.
Add garlic, chili and spices and stir for 20-30 seconds.
Add cabbage, carrots, lime juice, coconut and olive oil and stir well. Pour in water and whisk. Press keep warm/cancel button.
Place and lock the lid, make sure that steam releasing handle is pointing to sealing. Press manual (high pressure) and set to 5 minutes. Once time is up, use quick release to let off pressure.
Serve with rice or beans, or as a side dish with fish or chicken.

Cabbage Coconut