Looking for a quick and easy vegetable side dish? Spiced cabbage sure is a vegan’s delight. It tastes delicious when eaten with roti or even stuffed into a wrap.


  • 250g /2 cups /16 oz cabbage (shredded or finely chopped)
  • 1 cup green peas (frozen)
  • 4 tbsp vegetable oil or coconut oil
  • 2 tsp black mustard seeds
  • 1 ½ tsp cumin
  • 1 tbsp minced garlic
  • 1 tbsp freshly grated ginger
  • 2 fresh green chillies, (chopped for more heat or whole for less heat)
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • 1 tsp salt
  • 100g fresh coconut, grated or desiccated (unsweetened)
  • 2 tbsp fresh coconut and or 2 tbsp chopped fresh cilantro/coriander (to garnish)



  • Pour the oil of your choice into a cooking pot or saucepan. Heat it for about 30 seconds.
  • Add the mustard seeds until they splutter, then add the cumin seeds for a few seconds. Add the garlic, grated ginger, turmeric, salt and chili powder.
  • Stir, and add in the cabbage. Add ¼ cup of water and continue stirring.
  • Cover the saucepan with a lid. Let it cook for about 10 minutes on low heat until the cabbage is soft.
  • Add the green peas and cover the saucepan for another 5 more minutes.
  • Add the coconut, stir.
  • Garnish with fresh coconut and fresh cilantro/coriander. Serve hot.