Recipes Red Cabbage Stir-Fry with Coconut 5.0 (2) 2 Reviews At her restaurant, Asha Gomez tops a cabbage stir-fry with fresh coconut, a Keralan staple. Home cooks can substitute shredded dried coconut (not sweetened) for the fresh kind; it's easier to find in stores. By Asha Gomez Asha Gomez Asha Gomez is a celebrated restauranteur and chef. Her critically acclaimed Atlanta restaurant Cardamom Hill is a showcase for her distinctive blend of South Indian flavors and American Southern cooking. She co-authored two cookbooks, including the award-winning My Two Souths: Blending the Flavors of India into a Southern Kitchen (2016). Food & Wine's Editorial Guidelines Updated on May 3, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Jonny Valiant Total Time: 25 mins Yield: 4 Ingredients 2 tablespoons canola oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 10 fresh curry leaves or 2 bay leaves One 2-pound red cabbage, cored and coarsely chopped (8 cups) 1/2 teaspoon ground turmeric Salt 3/4 cup water 3 garlic cloves, smashed 1 serrano chile, stemmed and coarsely chopped 1/2 cup finely shredded dried coconut (1 1/2 ounces) Directions In a large, deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat just until they begin to pop, about 30 seconds. Add the cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until the water is evaporated and the cabbage is tender, 5 to 6 minutes longer. Discard the bay leaves, if using. Meanwhile, in a mini food processor, add the garlic, chile, coconut and remaining 1/4 cup of water and pulse to a paste. Scrape the paste into the skillet and toss to coat the red cabbage. Cook, stirring, for 2 minutes. Season with salt and serve. Make Ahead The cabbage can be refrigerated overnight. Rate it Print