I was looking over the recipes I posted this year and realized that I had not included any cabbage dishes. My Cabbage and Pea Thoran recipe is based on the one my mother-in-law cooked for her family for many decades.
Originating in Kerala, India, thoran is a simple style of cooking chopped vegetables and coconut in oil that has been seasoned with mustard seeds, turmeric, chiles and curry leaves. The dish is simply stir-fried or steamed so it is very healthy. Other than cabbage, jackfruit, green beans, spinach and many others. Thoran is traditionally served with plain white rice or chapati.
Starting with a small or half of a larger head of cabbage, I shred it into small pieces. You can shred it into long strips or chop it into small squares, your preference. First mustard seeds, turmeric, urad dal, chile, shallots and curry leaves are fried until translucent. Urad dal is included to add variety in texture. Next the cabbage is added and steamed until tender. At this point peas and coconut are added and the dish is stir-fried for a few more minutes until evenly heated. Peas are added for color and variety. I garnish the dish with roasted cashews, in the Indian style. This recipe yields approximately 4 to 6 side servings.
Cabbage thoran is one of the easiest and healthiest vegetarian side dish recipes in the Indian repertoire. Its simple flavors are not intimidating and can be enjoyed by everyone.