Cabbage mallung or cabbage and coconut sambol is a healthy cabbage recipe made in 20 minutes.
Vegan, vegetarian, low-carb, gluten-free.
With just five ingredients and 20 minutes of preparation, you can easily make this cabbage and coconut sambol as a side dish to any of your main meals.
What to serve with cabbage mallung(cabbage and coconut sambol).
- Pair the cabbage recipe with rice.
- Other vegetarian dishes to serve with the cabbage mallung.
- Meat, poultry, and fish curries to serve with the cabbage coconut sambol.
Best tips to make cabbage mallung.
- Green or white cabbage can be used to make this quick cabbage sambol.
- If you are unable to find freshly scraped coconut then use dehydrated coconut flakes or desiccated coconut, these work well for an emergency or substitute.
- Maintain low-medium heat throughout the cooking process and constantly stir to avoid the coconut flakes from burning.
- Taste and adjust the seasoning as well as the spiciness of the cabbage dish as you cook it.
Utensils and appliances to make the cabbage recipe.
Knife and chopping board
Skillet or frying pan.
Wooden spoon
More cabbage recipes!
cabbage curry with coconut milk
homemade beef stew with cabbage and vegetable.
Raw cabbage and apple coleslaw with orange honey vinaigrette.
RECIPE DIFFICULTY-EASY
Cabbage mallung(Sri Lankan gova mallum).
Ingredients mentioned below use standard measuring cups and spoons.
Ingredients to make the cabbage recipe.
4 tablespoons of oil
4 curry leaves
1 large onion finely sliced
3 garlic pods cut into fine slivers
1/4 turmeric powder
A small piece of cinnamon
1/2 a head or 400-500g cabbage
2 green chillies cut
1 cup freshly grated coconut
Method
Slice the cabbage, onions and garlic separately.
Place a pan over medium heat, pour the oil and leave it to heat for a few seconds.
Add the curry leaves followed by onions, garlic, cinnamon, and turmeric.
Gently leave it to temper until they soften which will take about 2 minutes.
Add the sliced cabbage, and salt to taste. mix in with the tempered ingredients while letting it wilt over the heat for another 2-5 minutes depending on how soft you want the Cabbages to be.
Gradually mix in the coconut and green chillies, mix everything well and cook for another minute.
Add Salt and a dash of lime if necessary, remove from heat and you are done.
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Sri Lankan cabbage mallung(cabbage and coconut sambol.
Cabbage and coconut sambol(Sri Lankan gova mallum).
A healthy dish made in 20 minutes.
Vegan, vegetarian, low-carb, gluten-free.
With just five ingredients and 20 minutes of preparation, you can easily make this Cabbage and coconut sambol as a side dish to any of your main meals.
Ingredients
- Please make sure to read the recipe instructions carefully to avoid mistakes.
- Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 4 tablespoons of oil
- A sprig of curry leaves
- 1 large onion finely sliced
- 3 garlic pods cut into fine slivers
- 1/4 Turmeric powder
- A small piece of Cinnamon
- 1/2 a head or 400-500g of cabbage
- 2 green chillies cut
- 1 cup freshly grated coconut
Instructions
- Slice the cabbage, onions and garlic separately.
- Place a pan over medium heat, pour the oil and leave it to heat for a few seconds.
- Add the curry leaves, onions, garlic, cinnamon, and turmeric.
- Gently leave it to temper until they soften which will take about 2 minutes.
- Add the sliced cabbage, and salt to taste and mix in with the tempered ingredients while letting it wilt over the heat for another 2-5 minutes depending on how soft you want the cabbages to be.
- Gradually mix in the coconut and green chillies, mix everything well and cook for another minute.
- Add salt and a dash of lime if necessary, remove from heat and you are done.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 11740Total Fat: 50gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 0mgSodium: 4062mgCarbohydrates: 2771gFiber: 953gSugar: 1404gProtein: 636g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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Eyton Shalom
Saturday 30th of May 2020
hello. my friend Mr. Walter Perera Jayasakera in Colombo used to make a raw cabbage dish with cabbage, small red onion, cumin, coconut, salt, green chilli ...he would grind it up the Sinhalese way, and have as a side dish.
Have you heard of this dish, can you tell me the name. It could also be that he made it up, as he was a bit of a madcap who ate mostly raw food.
thanks!
jehan
Monday 1st of June 2020
Hello Eyton Shalom, Wow, the raw cabbage dish sounds delicious. No, I haven't heard or made it before. would you mind if I tried as you've already given me the base ingredients for the recipe? I would love to make it and post it on the blog for other readers to try, I'm salivating while thinking of this dish. He probably made it up as most of the raw dishes were done this on a miris gala. Mr Walter Perera Jayasekere, the madcap from Colombo who ate raw food sounds like an interesting character. regards J