Say Goodbye to Boring Cabbage!
Let’s be honest, cabbage doesn’t always get the love it deserves. But what if I told you that you could transform this humble vegetable into an aromatic, spicy, and utterly addictive side dish in under 30 minutes? Enter the magic of the Instant Pot! This recipe infuses shredded cabbage and carrots with the warm flavors of curry, turmeric, and a kick of fresh chili, all balanced by the subtle sweetness of coconut. It’s the perfect, vibrant side dish to brighten up any weeknight meal, and it comes together with minimal effort. Get ready to fall in love with cabbage all over again!
Ingredients
• 1 tbsp (15 ml) coconut oil
• 1 small yellow onion, chopped
• Salt, to taste
• 2 garlic cloves, minced
• ½ long red chili, thinly sliced
• 1 tbsp (15 ml) mild curry powder
• 1 tbsp (15 ml) ground turmeric
• 1 medium head cabbage, shredded
• 1 medium carrot, peeled and sliced
• ½ cup (45g) desiccated unsweetened coconut
• 2 tbsp (30 ml) fresh lemon juice
• 1 tbsp (15 ml) olive oil
• 1/3 cup (80 ml) water
Instructions
1. Set your Instant Pot to the “Sauté” function. Add the coconut oil and allow it to heat up. Once shimmering, add the chopped onion and a pinch of salt, cooking and stirring for 3-4 minutes until softened.
2. Add the minced garlic, sliced chili, curry powder, and turmeric to the pot. Continue to sauté for 1 more minute until the spices are wonderfully fragrant.
3. Press the “Cancel” button to turn off the sauté mode. Add the shredded cabbage, sliced carrot, desiccated coconut, lemon juice, olive oil, and water. Stir well to combine all the .
4. Secure the lid on the Instant Pot and turn the pressure valve to the “Sealing” position.
5. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 5 minutes.
6. When the timer finishes, allow the pressure to release naturally for 5 minutes. Afterward, carefully perform a Quick Release to vent any remaining steam.
7. Once the float valve has dropped, safely remove the lid. Give the coconut cabbage a final stir and serve warm.
Nutritional Information
• Per Serving
• Calories: 120
• Total Fat: 7.3g
• Net Carbs: 2.28g
• Protein: 2.7g
• Fiber: 5.6g
Pro Tips
• For a milder dish, be sure to remove the seeds from the red chili before slicing. For an extra kick of heat, add a pinch of red pepper flakes with the other spices.
• To turn this into a hearty main course, stir in a can of drained chickpeas or some pre-cooked lentils after the pressure cooking is complete.
• This dish pairs beautifully with grilled fish, roasted chicken, or served over a bed of fluffy quinoa for a complete vegetarian meal.
• Save time on prep by using a food processor with a shredding attachment for both the cabbage and the carrot.
FAQ
Q: Is this Instant Pot cabbage recipe keto-friendly
A: Yes, with only 2.28g of net carbs per serving, this curried coconut cabbage is an excellent side dish for a low-carb or ketogenic diet.
Q: Can I make this recipe without an Instant Pot
A: Absolutely. To make this on the stovetop, sauté the onion, garlic, and spices in a large pot. Add the remaining ingredients, cover, and simmer on low for 15-20 minutes until the cabbage is tender.
Q: How can I make this cabbage dish less spicy
A: For a milder flavor, simply remove the seeds from the red chili before slicing it. You can also use half a chili or omit it entirely for a non-spicy version.
Q: What can I serve with this curried cabbage
A: This versatile side dish pairs beautifully with grilled fish, roasted chicken, or pork. For a complete vegetarian meal, serve it over quinoa or stir in chickpeas or lentils after cooking.
