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Epicurious
Bon Appétit

Cabbage Stir-Fry With Coconut and Lemon

By Chitra Agrawal

4.1

(21)

Cabbage stirfry with coconut and lemon on a blue oval plate with two wooden serving utensils.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton

I’ve made this stir-fry with a variety of cabbages that we get in our farm share, including savoy and napa, but it’s also quite delicious with regular old green or purple cabbage and even finely shredded Brussels sprouts. This version of palya (a fried or sautéed vegetable dish) is flavored with fried mustard seeds, dals, and red chile pepper and finished with coconut, lemon, and cilantro. Feel free to substitute fresh green chiles for the dried ones, or add green peas to introduce some sweetness into the mix if you don’t have coconut on hand. This side dish is great served over rice with dal and raita, as a topping for tacos, or as a filling for pita sandwiches.

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