Fugad de Repolho

Prep Time: 10 min Cook Time: 10 min
Fugad de Repolho

Fugad de Repolho

Prep Time: 10 min Cook Time: 10 min

About This Recipe

What's in a name? Plenty! The Konkan west coast of India may call it cabbage bhaji but in the neighboring former Portuguese colony of Goa, it's called fugad de repelho. Comforting and easy to make, this stir-fry cabbage with aromatics such as onion, ginger, garlic, and chiles is cooked just until it’s tender-crunchy and topped with fresh coconut. This easy, simple, nutritious side dish, adapted from "The Essential Goa Cookbook," is traditionally served with seafood or meat. For vegetarians, it’s delicious with just rice.   

The Benefits

The Benefit: Both cabbages and grated coconut are packed with fiber, which promotes a healthy gut, and supports regular bowel movement. Plus, fiber helps you feel fuller for longer. Cabbages are also rich in vitamins C and K, and minerals including manganese, calcium, and potassium. They’re also full of antioxidants and beneficial sulfur compounds that help reduce inflammation and protect against chronic conditions like heart disease and arthritis. The mix of onion, ginger, garlic, and chiles up the anti-inflammatory and antimicrobial benefits. 

Note: If fresh coconut is not available, you can substitute it with frozen grated coconut. 


Serves 4
  • 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)


  1. 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.
  2. 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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