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Cabbage Thoran


  • Heat 20 ml oil in a wok (or large non-stick pan) and gently cook the onion until golden. Then add the ginger, garlic, turmeric, chilli powder, chillies and salt. Mix well and briefly cook. Add the cabbage and cook, uncovered, continually tossing. Then stir in the coriander.
  • At the same time, heat a thin layer of oil in a large non-stick pan and cook the mustard seeds until they begin to crackle. Then add the curry leaves with the boiled rice and briefly fry until the rice begins to jump, continually stirring.
  • Add the rice mixture to the cabbage and toss well to combine. 
  • Serve garnished with the coconut as an accompaniment to your favourite simple meat or fish dish.
  • from Davinder Bedi - Bedi's Restaurant, South Melbourne


  • vegetable oil
  • 1 onion, chopped
  • 1 tspn minced ginger
  • 1 tspn minced garlic
  • 1 tspn turmeric
  • 1 heaped tspn chilli powder
  • 4 small green chillies, sliced (seeded if you like)
  • a pinch of sea salt flakes
  • ¼ savoy cabbage, shredded
  • 1 tspn mustard seeds
  • 15 curry leaves
  • 2 tbsp boiled rice (optional)
  • 1 tbsp chopped coriander leaves
  • 2 tbsp desiccated coconut

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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