Rinse the cabbage a few times in fresh water. Remove the outer leaves. Half or quarter the cabbage. Shred or grate the cabbage in a food processor. You can also slice the cabbage thinly.
Also, chop the pearl onions or shallots or onion.
Making cabbage thoran
Heat coconut oil in a heavy pan or kadai.
First, add the mustard seeds and sauté on low heat till they crackle.
Now, add the cumin seeds and sauté them till they change color.
Add the chopped pearl onions or shallots or onion. Sauté stirring often until translucent.
Add the green chilies and curry leaves and sauté for a minute.
Now, add the turmeric powder and asafoetida (hing). Mix very well.
Lastly, add the cabbage and salt. Stir and sauté for a minute.
Cover the pan and let the cabbage cook on low heat. Continue to stir at times.
Steam cook till the cabbage is tender.
If there is any moisture in the pan, cook further till all the moisture dries up.
When the cabbage is cooked, add the coconut. Stir and cook for 2 to 3 minutes more.
You can garnish it with coriander leaves if you prefer.
Serve the Cabbage Thoran hot with some steamed rice, chapati, paratha or bread.
Make sure to make the the thoran recipe with fresh and tender cabbage. You can easily use green cabbage or purple or red cabbage.
If in case you don’t want to shred or grate the cabbage, you can thinly slice it.
A heavy and thick bottomed pan is suitable for making a recipe like this so that the cabbage does not get burned while cooking. If while cooking, the cabbage starts sticking to the pan, add some water and mix. Cover and continue to cook.
Remember to cook the cabbage till tender. Once the cabbage is cooked and if there are any liquids in the pan, continue to cook until all the liquids dry up.
For a gluten-free dish, skip adding asafoetida. To make the recipe more nutritious, add some grated carrots together with the cabbage.
You can also double or triple this this Cabbage Thoran recipe.