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Sri Lankan gova mallung(cabbage and coconut sambol.

Cabbage and coconut sambol

(Sri Lankan gova mallum).

A healthy dish made in 20 minutes.

Vegan, vegetarian, low-carb, gluten-free.

With just five ingredients and 20 minutes of preparation, you can easily make this Cabbage and coconut sambol as a side dish to any of your main meals.

It’s cooked with the least amount of heat and cooking time, making it an almost raw dish.

Want more dishes with Cabbage?

Then, you might find my spicy cabbage stir-fry to your liking.

It’s my number one popular recipe on the blog, people do like their cabbage, especially when it can be done into variations using different types of cooking methods as well as raw.

 

What can I serve this Cabbage and coconut sambol(gova mallum)with?

Ideally, this dish is preferable with rice or in Buddha bowls with your favorite combination of vegetables.

And if you love raw food this versatile Coconut sambol is perfect for you for any meal.

Cabbage and coconut sambol(Sri Lankan gova mallum), A healthy dish made in 20 minutes. Vegan, vegetarian, low-carb, gluten-free.

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Cabbage and coconut sambol(Sri Lankan gova mallum), A healthy dish made in 20 minutes. #Vegan #vegetarian #low-carb #gluten-free #easy #srilankan #side-dish #healthy

Kitchen equipment and utensils needed to make Cabbage and coconut sambol.

Knife and chopping board, skillet or frying pan to make the sambol.

 More cabbage recipes!

Sri Lankan spicy cabbage stir-fry.

Zesty pineapple cabbage slaw.

Raw cabbage and apple coleslaw with orange honey vinaigrette.

RECIPE DIFFICULTY -EASY

 

Cabbage and Coconut sambol(Sri Lankan).

4-5 tablespoons of oil

3-4 curry leaves

1-2 large Onion finely sliced
3 garlic pods cut into fine slivers

1/4 Turmeric powder

A small piece of Cinnamon

1/2 a head or 400-500g Cabbage

2 green chillies cut
1 cup freshly grated coconut

Method

Slice the Cabbage, Onions and Garlic separately.

Place a pan over medium heat, pour the oil and leave it to heat for a few seconds.

Add the curry leaves, followed by Onions, Garlic, Cinnamon, Turmeric and gently leave it to temper until they soften which will take about 2 minutes.

Add the Sliced Cabbage, Salt to taste and mix in with the tempered ingredients while letting it wilt over the heat for another 2-5 minutes depending on how soft you want the Cabbages to be.

Gradually mix in the Coconut and green chillies, mix everything well and cook for another minute.

Add Salt and a dash of lime if necessary, remove from heat and you are done.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Yield: 4

Sri Lankan gova mallung(cabbage and coconut sambol.

Cabbage and coconut sambol(Sri Lankan gova mallum), A healthy dish made in 20 minutes. Vegan, vegetarian, low-carb, gluten-free.

CABBAGE AND COCONUT SAMBOL(SRI LANKAN GOVA MALLUM), A HEALTHY DISH MADE IN 20 MINUTES. VEGAN, VEGETARIAN, LOW-CARB, GLUTEN-FREE.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • Please make sure to read the recipe instructions carefully to avoid mistakes.
  • Ingredients
  • Ingredients mentioned below use standard measuring cups and spoons.
  • 4-5 tablespoons of oil
  • 3-4 curry leaves
  • 1-2 large Onion finely sliced
  • 3 garlic pods cut into fine slivers
  • 1/4 Turmeric powder
  • A small piece of Cinnamon
  • 1/2 a head or 400-500g Cabbage
  • 2 green chillies cut
  • 1 cup freshly grated coconut

Instructions

  1. Slice the Cabbage, Onions and Garlic separately.
  2. Place a pan over medium heat, pour the oil and leave it to heat for a few seconds.
  3. Add the curry leaves, followed by Onions, Garlic, Cinnamon, Turmeric and gently leave it to temper until they soften which will take about 2 minutes.
  4. Add the Sliced Cabbage, Salt to taste and mix in with the tempered ingredients while letting it wilt over the heat for another 2-5 minutes depending on how soft you want the Cabbages to be.
  5. Gradually mix in the Coconut and green chillies, mix everything well and cook for another minute.
  6. Add Salt and a dash of lime if necessary, remove from heat and you are done.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

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Eyton Shalom

Saturday 30th of May 2020

hello. my friend Mr. Walter Perera Jayasakera in Colombo used to make a raw cabbage dish with cabbage, small red onion, cumin, coconut, salt, green chilli ...he would grind it up the Sinhalese way, and have as a side dish.

Have you heard of this dish, can you tell me the name. It could also be that he made it up, as he was a bit of a madcap who ate mostly raw food.

thanks!

jehan

Monday 1st of June 2020

Hello Eyton Shalom, Wow, the raw cabbage dish sounds delicious. No, I haven't heard or made it before. would you mind if I tried as you've already given me the base ingredients for the recipe? I would love to make it and post it on the blog for other readers to try, I'm salivating while thinking of this dish. He probably made it up as most of the raw dishes were done this on a miris gala. Mr Walter Perera Jayasekere, the madcap from Colombo who ate raw food sounds like an interesting character. regards J

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