Cabbage mallum

Cabbage mallum

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

We in Sri Lanka are not big fans of green salads such as are served in most Western countries; in their place we serve either sambols or a mallum with a meal. Mallums are like a salad, or tabouli, but instead of cracked wheat we use shredded or desiccated coconut. Mallums offset heavy meat curries and rice and provide most of the vitamins in a Sri Lankan diet.

A mallum is made using any green vegetables you have in the garden. The vegetables are thinly shredded and cooked quickly in a little oil and some chilli just until the raw taste is gone. Mallums should be cooked at the last minute and served immediately.

Ingredients

Quantity Ingredient
1 tablespoon oil
1 * salted chillies [rid:9693], broken, plus an extra 2 for those who like chilli
1/2 onion, finely sliced
3 cups cabbage, thinly sliced
1 cup parsley, finely chopped
1/4 cup desiccated coconut
1 teaspoon salt
1/4 teaspoon ground mustard seeds
1 green chilli, sliced
1/2 lime, juiced

Method

  1. Heat the oil in a hot pan, add broken salted chillies and cook until they lose their colour – about 2–3 minutes. Add all other ingredients except lime juice and toss over heat for 2 minutes.
  2. Remove from heat. Squeeze lime juice over and serve.

Variation

  • You can substitute most vegetables for the cabbage, other than salad leaves: try red cabbage, Asian greens (thinly sliced bok choy, Chinese cabbage), silverbeet or Brussels sprouts.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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