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Cabbage Thoran, a Kerala-style side of cabbage with coconuts and a few simple spices
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5 from 1 vote

Cabbage Thoran

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side
Cuisine: Indian
Servings: 8 servings


  • 1 large head of cabbage shredded
  • 1 packed cup shredded coconut
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds and 1 tsp black peppercorns pounded together coarsely
  • 2 green chilies minced
  • 1 tbsp grated ginger
  • 1/2 tsp turmeric
  • 1 sprig curry leaves 10-12
  • Juice of 1/2 lemon
  • Coriander leaves for garnish
  • Salt to taste


  • In a large bowl, mix together the cabbage, coconut, ginger, turmeric, green chilies, and some salt. Set aside.
  • Heat the oil in a large saucepan. Add the mustard seeds and when they sputter, add the cumin and pepper. Stir for a few seconds. Add the curry leaves and stir-fry for 30 seconds more.
  • Add the cabbage-coconut mixture. Stir well to combine.
  • Turn the heat to medium-low, cover the saucepan, and cook the cabbage for 15-20 minutes, or until it's quite soft. Stir frequently to ensure it doesn't stick at the bottom. If needed, add a couple of tablespoons of water.
  • When the cabbage is quite tender, add to it the lemon juice and coriander leaves. Add salt f needed.
  • Serve hot or warm.