This recipe has a lovely nutty, sweet taste from the tahini and the coconut, and goes really well with heat of the Aubergine, Bean and Green Pepper Coconut Curry, and other spicy dishes.
Ingredients (serves 4 – 6)
1 medium round cabbage (around 400g), outer leaves removed and sliced finely into long thin strips
2 tsps brown mustard seeds
2 tsps ground coriander
1 tsp poppy seeds
1 heaped tbsp desicated coconut
1 tbsp orange juice
1 tbsp lemon juice
1 tbsp tahini
1 tbsp water
1/2 tsp salt
Fry the cabbage in a wok with 1 tbsp of olive oil. After 30 seconds add the seeds and cook for around 5 minutes, stirring all the time, until the cabbage is tender. Remove from the heat and stir in the coconut.
Mix the remaining ingredients and pour over the cabbage, stir briefly then serve!
The cabbage doesn’t keep well for more than a day or two, so eat it up in one sitting if you’ve got room!