Goa

Cabbage foogath

Name: Cabbage foogath
Total time: 20 min
Yield: 4 servings
Cuisine: Goan Catholic
Ingredients: 1/2 medium finely shredded cabbage; 1/2 cup fresh grated coconut; 1 finely chopped onion; 2 slit green chilli; 3 cloves chopped garlic; 1/2 inch chopped ginger; 1/2 tsp mustard seeds; 1 sprig curry leaves; a pinch turmeric (ground turmeric); 1 tbsp cooking oil (vegetable oil); Salt, to taste

Shredded cabbage tossed with coconut, chilli and garlic. The everyday side of Goan Catholic lunches.

20 minTime

2 gProtein each

mildSpice

Sunday lunch sides3 chapters · 2 min read

Make it your way

Grandma's wayGoan coconut and a coconut oil tempering.

The original

127kcal

2 gprotein

4 gfibre

20minutes

Cabbage foogath as Goan Catholic homes make it.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Cabbage½ medium, finely shredded

Fresh grated coconut½ cup

Onion1, finely chopped

Green chilli2, slit

Garlic3 cloves, chopped

Ginger1.5 cm, chopped

Mustard seeds½ tsp

Curry leaves1 sprig

Turmeric (ground turmeric)a pinch

Cooking oil (vegetable oil)1 tbsp

Saltto taste

Method

4 steps

1Heat oil, add mustard and curry leaves, then onion, garlic, ginger and chilli. Fry until soft.
2Add the cabbage, turmeric and salt. Toss on high heat for 2 minutes.
3Cover and cook on low for 4 to 5 minutes, without adding water.
4Stir in the coconut and cook uncovered for a minute.

Serve it like this

Serve warm beside Goan fish curry and rice.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cabbage foogath

Make it your way

Ingredients

Method

Make it a meal