Maldivian-style Spiced Red Cabbage

Ingredients

In this Maldivian adaptation of Rødkål, we incorporate traditional Maldivian spices and flavors to transform the dish. The original Danish recipe typically uses vinegar and sugar for flavoring, while our Maldivian-style version replaces these ingredients with coconut milk and a blend of aromatic spices such as curry leaves, cardamom, and cinnamon. This adaptation adds a tropical twist to the dish, infusing it with the unique flavors of Maldivian cuisine. We alse have the original recipe for Rødkål, so you can check it out.

• 1 medium-sized red cabbage, shredded (500g / 1.1lb) 1 medium-sized red cabbage, shredded (500g / 1.1lb)
• 1 tablespoon coconut oil (15ml) 1 tablespoon coconut oil (15ml)
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon curry leaves 1 teaspoon curry leaves
• 2 cardamom pods, crushed 2 cardamom pods, crushed
• 1 cinnamon stick 1 cinnamon stick
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 2g
• Fiber: 4g
• Salt: 0.5g

Preparation

1. 1.
   Heat coconut oil in a large pan over medium heat.
2. 2.
   Add the sliced onion and minced garlic to the pan and sauté until they turn translucent.
3. 3.
   Add the curry leaves, crushed cardamom pods, and cinnamon stick to the pan. Stir well to release the aromas.
4. 4.
   Add the shredded red cabbage to the pan and mix it with the spices and onions.
5. 5.
   Pour the coconut milk over the cabbage and stir to combine.
6. 6.
   Season with salt and freshly ground black pepper to taste.
7. 7.
   Reduce the heat to low, cover the pan, and let the cabbage simmer for about 30-40 minutes, or until it reaches your desired tenderness.
8. 8.
   Stir occasionally to prevent sticking and ensure even cooking.
9. 9.
   Once cooked, remove the cinnamon stick and serve the Maldivian-style Spiced Red Cabbage hot.

Treat your ingredients with care...

• Red cabbage — Make sure to shred the cabbage finely for even cooking and a pleasant texture.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lime juice to the dish just before serving.
• Adjust the level of spiciness by adding a pinch of chili flakes or finely chopped chili peppers.
• If you prefer a creamier texture, you can add a splash of coconut cream towards the end of cooking.

Serving advice

Serve the Maldivian-style Spiced Red Cabbage as a side dish alongside traditional Maldivian main courses such as Garudhiya (fish soup) or Mas Huni (tuna salad). It also pairs well with rice dishes or as a filling for wraps and sandwiches.

Presentation advice

Garnish the dish with a sprinkle of fresh curry leaves or a drizzle of coconut milk to enhance its visual appeal. Serve it in a vibrant-colored bowl or on a decorative plate to showcase the beautiful contrast between the red cabbage and green curry leaves.