Thanks to @RajaPraveen for the tip! From the discussion that was going on here - Discussion - Cooking with Cabbage | RAID101 I decided to give Cabbage Poriyal a go. Word of advise, it is not for those looking for an instant fix. The preparation is a bit time consuming, but well worth the efforts. This is a high fibre snack, with little to no fat. A very good and healthy alternate to Poha or similar. Also very easy on the stomach, you do not feel bloated at all. First up, what all is needed - - Cabbage - Around 400 gms should suffice - Coconut - Fresh. I cracked one open, and used probably half of it. Around 1/3rd the quantity of the Cabbage. - Chana Dal - Around 1 Tablespoon - Urad Dal - Around 1 Tablespoon - Mustard seeds - 1 Tablespoon - Turmeric - 1/2 Teaspoon - Salt - 1/2 Teaspoon - Green Chillies - 2 - sliced - Ginger - About 1/2 inch, finely sliced - Onions - 1/2 onion - thinly sliced. - Curry leaves - 10-12 - 2 Tablespoon of Cooking oil. I used Canola oil. Preparation - - Chop the Cabbage into small pieces. Then either chop them further into thin strips, or run them thru a chopper. I used a chopper, which made them extra fine vs the images I saw online. But later on, it did not make much difference. - Grate the coconut and set aside for final garnishing/mixing. The ingredients - The mushed up Cabbage, Green chillies, Curry leaves and the grated Coconut. First up, Mustard seeds once the oil is hot in the sauce pan. Wait for them to start popping, and add the dal, curry leaves and Green chillies. Also add Dried Red Chilli if you have it. I did. By the way, these are the dal you need to prepare this - Then I added the onions, ginger, turmeric to the mixture - You can spot the whole red chillies here. I waited for the onions to go translucent, before adding the cabbage. Once the cabbage was added, it was mixed well, and the heat turned down. I put the lid on for a few minutes for the cabbage to cook. Some people recommend adding water at this point, however the water inside the cabbage was enough. At this point, we kept mixing the whole mixture, so that it would not burn, and kept tasting from time to time. The salt was fine, just the crunchiness of the cabbage had to be sorted. After a few minutes it was done. We added the coconut, mixed it well and took it off the heat. Enjoyed it thoroughly with Paranthas and buttermilk! The three, rather four main things that I like about this item are, a) fibre food, b) Cooked cabbage is any day safer than raw cabbage c) the curry flavor and d) fresh coconut! Hope you guys do try it out as well! Thanks to @RajaPraveen for the idea!