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Cabbage Mallum
Sambols & Sides • Sri Lanka
ගැන Cabbage Mallum
Shredded cabbage stir-fried with coconut, curry leaves, and turmeric.
How to Make Cabbage Mallum (Traditional & Healthy Version)
Cabbage Mallum is a classic Sri Lankan stir-fried cabbage dish that beautifully showcases the island’s love for simple, wholesome, and plant-based cooking. Traditionally prepared in homes across Sri Lanka, this vegan-friendly recipe is a staple in rice and curry spreads, enjoyed from bustling cities to rural villages. The word 'Mallum' means 'mix' in Sinhala, and true to its name, this dish is a harmonious blend of thinly sliced cabbage, fresh coconut, green chilies, turmeric, and fragrant curry leaves. With its vibrant green color, aromatic spices, and delicate coconut flavor, Cabbage Mallum offers a taste of everyday Sri Lankan home cooking. Perfect for those seeking a light yet satisfying meal, Cabbage Mallum is celebrated for its refreshing taste and nutritional benefits. It’s a go-to choice for health-conscious eaters and those following vegan or vegetarian diets. Ready in under 30 minutes, this recipe is not only easy to prepare but also a versatile side for any Sri Lankan-style meal. Serve it alongside rice and dal or enjoy it as a standalone salad for a wholesome, low-calorie option. Cabbage Mallum is a testament to Sri Lanka’s resourceful and flavorful approach to vegetable dishes.
Ingredients(for 1 cup cooked Mallum per person)
- 3 cups Green cabbage (finely shredded)
- 1/2 cup Fresh grated coconut (Pol)
- 1 small Onion (thinly sliced)
- 1 Green chili (sliced, adjust to taste)
- 8-10 Curry leaves (fresh)
- 1/4 tsp Turmeric powder
- 1/2 tsp Black mustard seeds
- to taste Salt
- 1/4 tsp Freshly ground black pepper
- 1 tsp Coconut oil (for authentic flavor)
- 1 tsp Lime juice (freshly squeezed) - optional
Instructions
- 1
Wash and finely shred the cabbage. Thinly slice the onion and green chili.
5 minutes
Use a sharp knife or mandoline for even slicing.
- 2
Heat coconut oil in a large pan over medium heat. Add mustard seeds and let them splutter.
2 minutes
Cover the pan to prevent the seeds from popping out.
- 3
Add sliced onion, green chili, and curry leaves. Sauté until onions are soft and translucent.
3 minutes
Stir gently to avoid burning the spices.
- 4
Add turmeric powder and mix well. Immediately add the shredded cabbage and salt.
1 minute
Turmeric brings color and health benefits; mix quickly for even coating.
Why This Dish is Healthy
Cabbage Mallum is a healthy Sri Lankan recipe because it uses minimal oil, relies on nutrient-dense vegetables, and features spices with proven health benefits. With no added sugars or processed ingredients, it supports weight management and overall wellness. The combination of fiber, healthy fats, and antioxidants makes it a nutritious and satisfying addition to any meal plan.
Cabbage Mallum is rich in dietary fiber, vitamins C and K, and antioxidants from fresh cabbage. The addition of coconut provides healthy fats, while turmeric and mustard seeds offer anti-inflammatory properties. This dish is naturally low in calories and free from gluten and dairy, making it suitable for a wide range of diets. Its plant-based protein and micronutrients support digestive and heart health, making it an excellent choice for everyday meals.
Pro Tips
- 💡Tip 1: Use freshly grated coconut for the best taste and texture.
- 💡Tip 2: Do not overcook the cabbage to retain its nutrients and crunch.
- 💡Tip 3: Adjust green chili to your preferred spice level for maximum enjoyment.
Storage & Serving
Store leftover Cabbage Mallum in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or enjoy cold as a salad. Avoid freezing, as the texture may become watery.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 85.0 kcal |
| Protein | 2.2 g |
| Carbohydrates | 7.4 g |
| Total Fat | 5.4 g |
| Fiber | 3.1 g |