Description
A fragrant and flavorful cabbage dish cooked in an Instant Pot, featuring a delightful mix of spices and creamy coconut milk.
Ingredients
Scale
- 1 medium cabbage, chopped
- 1 cup coconut milk
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric powder
- 1 tsp chili powder (optional)
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Set the Instant Pot to ‘Sauté’ mode and add a splash of oil.
- Add cumin and mustard seeds, allowing them to sizzle.
- Add onion, garlic, and ginger, sauté until fragrant.
- Stir in turmeric and chili powder.
- Add the chopped cabbage and coconut milk.
- Season with salt and mix well.
- Close the lid and set to ‘High Pressure’ for 5 minutes.
- Once done, release the pressure manually.
- Stir well and garnish with fresh cilantro before serving.
Notes
Be careful not to overcook the cabbage to prevent it from becoming mushy. Adjust spices and vegetables to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Sri Lankan
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg