In Sri Lanka we have a lot of dishes named as ‘Mallun’.If we mention a food as a ‘Mallun’ that means it is cooked with grated coconut.
This is the way we cook cabbage with grated coconut in Sri Lanka.
However my colleague from Kerala,India claims that this is their Cabbage Thoran. 🙂 I have noticed that many of Kerala dishes are more similar to our Sri Lankan food. Anyway our history also shows the  influence from Kerala & also India to our culture.
In Sri Lankan dish,we do not add grated carrot,but in my dish I added some grated carrot just to make it appear nicely.Then I guess the dish is almost similar to Cabbage Thoran.
I really like the taste of this dish. Always matching with rice & curry & can feel the taste of fresh cabbage.
Here is the recipe for 2 servings.
Ingredients
Half of a medium size cabbage
Half of a carrot (optional)
2 green chili sliced
1 onion sliced
½ cup grated coconut
¼ tsp turmeric powder
1 tsp fenugreek seeds
½ tsp cumin seeds
1 tsp mustard seeds
Salt to taste
Cooking oil 2 tbspn
Curry leaves 1 sprig
Method
Wash & slice cabbage thinly.
Grate carrot too (optional)
Add grated coconut, green chili, fenugreek seed, cumin seeds & cabbage & carrot together into a bowl.
Add some salt too.
Mix well
Heat oil in a pan
Once it is hot, add mustard seeds.
When the seeds are popping up, add sliced onion & curry leaves.
Sauté few minutes.
Then add turmeric powder & mix.
Finally add the cabbage mix
Mix well & cover with a lid.
Cook in low flame for about 2 minutes.
Then stir well, if not the bottom of the pan can be sticky.
Again cover the lid & cook for another about 2 minutes.
Adjust salt & off from the flame.
Cabbage mallun is ready to serve.