Fugad de Repolho
Fugad de Repolho
Description
Comforting and easy to make, Goan stir-fried cabbage from The Essential Goa Cookbook is typically served with seafood or meat, but is also delicious with just rice. Cabbages and coconut are high in fiber, supporting satiety and digestion. Cabbages are rich in vitamins C and K, and minerals like manganese, calcium, and potassium, with antioxidants and sulfur compounds that reduce inflammation.
Note: If fresh coconut is not available, you can substitute it with frozen grated coconut.
Ingredients
4 SERVES
- 1 Tbsp (15 ml) coconut oil
- 1 onion, finely chopped
- 1/2 -inch (12 mm) piece of fresh ginger, minced
- 2 garlic cloves, minced
- 2 green chiles, deseeded and chopped
- 9 oz (250 g) cabbage, finely chopped
- 1/4 tsp salt
- 1 tsp water
- 1/4 cup (25 g) freshly grated coconut (see Note)
Directions
-
Step 1
Heat the oil in a medium skillet or sauté pan and add the onions, ginger, garlic, and chiles. Stir until the onions are translucent, about 2 minutes. -
Step 2
Stir in the cabbage, add salt and cover the pan. Let this cook over low heat until the cabbage is tender but still crunchy (don’t overcook it), about 5 minutes. During cooking, add a spoonful of water, to prevent the cabbage from sticking to the pan. When done stir in the coconut. Taste to adjust salt if necessary. Serve hot.
Substitutions: You can replace the cabbage with 250g of chopped cluster beans or chopped French beans
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