Cinnamon Cabbage Stir Fry

Cinnamon Cabbage Stir Fry

This is an astoundingly tasty, light and simple Cinnamon Cabbage stir fry. With three ingredients that make it diabetes and Keto diet friendly. The blend of Ceylon Cinnamon, garlic, salt and a dash of spice creates a lovely accompaniment to any rice dish. A vegetarian's delight from the masters of vegetarian dishes, Sri Lanka. The key to this dish is the fusion of all the ingredients. If you are missing the Ceylon Cinnamon, curry leaves or the some other ingredients, then the wow factor will not be there. And only Ceylon Cinnamon creates that unique slightly savory taste which Cassia Cinnamon with its very different taste profile cannot duplicate. It is the combination of the exact ingredients that creates the aroma and taste of this Sri Lankan based stir fry.

Prep Time  - 10 minutes
Cook Time  - 15-20 minutes
Yield - 2 - 4 people


  • 1 Ceylon Cinnamon stick (3 inch long)
  • 1 white onion shopped into small pieces
  • 1/2 cabbage chopped (not too fine)
  • 2 tsp crushed garlic
  • 1/2 tsp. of turmeric
  • 1.5 tsp black mustard seeds
  • 6 curry leaves
  • 4 tbs. of coconut oil
  • 1 tsp curry powder
  • 2 tsp chili powder or broken red chili (Optional)
  • 1.5 tsp salt or to taste
  1. Add two tablespoon of oil and heat on medium heat for one minute

  2. Add chopped onions, whole Ceylon cinnamon stick broken into 2 pieces,. Mustard seeds, garlic, curry powder, curry leaves and chili powder and cook for 5 minutes. The mustard seeds should start popping by this time

  3. Add the chopped cabbage and cook for 15 minutes on medium, stirring frequently.

  4. Remove cinnamon stick and serve with rice and other dishes such as lentil and or meat.
  • One whole cabbage ends up being half the size when cooked. That is enough for 4 people or two adults and 2 children.
  • You can add extra onions to bulk up this dish
  • If you want to reduce the amount of oil, then wash the cabbage in water and add 2-4 tablespoons of water as a lubricant when cooking, stirring often.