Try this very easy and quick spicy cabbage stir-fry recipe for a quick lunch or dinner. You can make it vegan too. It has a lovely umami flavor and a crunchy-soft texture. Very beginner-friendly and can be done within 15 mins.
Heat coconut oil in a pan. Make sure you use a large frypan or a wok (read the recipe description to find out why). Add 2 pieces of cinnamon. Leave a few seconds until becomes aromatic.
And then add curry leaves, pandan leaves, and garlic. Saute until garlic starts to turn golden around the edges. Do not wait until they become brown or burn.
Then add sliced onion and split green chilies. (if you don't like spice, reduce the number of green chilies you use.) saute until onions become sweaty.
Now add the rest of the spices along with Maldive fish flakes and some salt. Mix with onions. Adjust the amount of chili flakes according to your level of heat tolerance.
Add sliced cabbage and keep flipping and mixing continuously. So the steam can escape quickly without making cabbage soggy and it makes everything cook fairly evenly.
When the cabbage starts to turn tender, add white vinegar and soy sauce and cook for about another minute. Taste and adjust salt to your taste. Turn off the heat. Serve immediately or transfer to a different plate to stop overcooking.