Often sprouts and greens are overlooked and become underrated. But this shouldn’t be the case. This dish makes a great accompaniment to the Roast Turkey Curry.

1 large Savoy cabbage

3 tbsp vegetable oil

2 garlic cloves, sliced

2 green chillies, chopped

½ tsp salt

2 tbsp lemon juice

2 tbsp desiccated coconut

Cut the cabbage in half and take out the core. Shred the leaves and wash thoroughly.

Heat the oil in a wok with a lid or a large saucepan. Add the garlic and chillies followed by the cabbage and salt. Sauté for a couple of minutes. Then cover and cook on a low heat for 10 minutes until the cabbage is tender. Add the lemon juice and sprinkle the coconut.