Adapted from Bert Greene’s KITCHEN BOUQUETS, Simon & Schuster 1979
Serves four to six
1 small head of green cabbage, cored and shredded
1 tablespoon water
1 teaspoon ground turmeric
3 tablespoon olive oil
1 tablespoon brown mustard seeds
1 large white onion, finely chopped
2 to 3 large dried red chili peppers, crushed or more to taste
Sea salt and freshly ground black pepper
2 cups loosely packed shredded fresh coconut
About 1/2 cup chopped flat leaf parsley
1 tablespoon fresh lemon juice
To prepare:
In a large mixing bowl, whisk water together with half a teaspoon of turmeric until blended and add cabbage. Toss well until mixed and set-aside.
In a large saucepan over high heat, add oil and mustard seeds and cover immediately because the seeds will pop. Cook until the popping stops, a few seconds.
Reduce the heat to medium; stir onion, chili peppers, and remaining turmeric into the oil and sauté, stirring constantly until onion is light brown and aromatic.
Add cabbage, stir-fry until the cabbage is tender, about ten minutes. Season to taste with salt and pepper. Add coconut and mix well, cover the pan and cook about five minutes until tender. Add lemon juice, mix well, and continue cooking uncovered about five minutes. Stir in parsley, taste and adjust the seasonings. Serve as a side dish with fish or chicken.
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BELGIUM ENDIVE WITH ORANGES, BABY KALE AND SPINACH WITH MUSTARD VINAIGRETTE
GRILLED SWORDFISH STEAKS