You might also like these recipes for cabbage curry and cabbage rice. A cabbage thoran is a dry cabbage curry from the gorgeous Indian coastal state of Kerala. Although famous for its seafood, Kerala has a vast repertoire of vegetarian foods that is absolutely, dazzlingly, fingerlicking good. A big part of the allure is the cooking medium which infuses vast quantities of flavor into nearly every dish ever cooked here – coconut oil, a staple of the Kerala diet because coconut trees grow abundantly along the waters – and the spices for which Kerala is so famous. Although all that might make a thoran sound rather exotic, there’s nothing really difficult or even exotic about making it. If I had to grade it on a scale of difficulty for Indian foods, I’d give it no more than a 3. You do need some spices and some curry leaves to make this dish, but if you’re already familiar with Indian cooking, you no doubt already have these or know where to get some. You also need some shredded coconut– go with the frozen kind if you can’t find fresh, like I did. And, of course, you need that big, shiny-green, perfectly round head of cabbage. Once you have all of the ingredients, there is no chance you can screw this up. Serve the Cabbage Thoran warm or hot, with chapatis or some rice and dal. You’ll be begging for more. Check to get new recipe updates by email.
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