Cabbage is a wonderful vegetable. Apart from belonging to the family of cruciferous vegetables, it is packed with beta-carotene, Vitamin C, and fiber! My last visit to the farm yielded some beautiful heads of cabbage, kohl rabi, beets, and cucumbers. I was also able to get some glossy banana peppers and some fragrant lemon grass.But more about those later. Today I want to share a cabbage recipe I developed for the farm fresh cabbage I got last weekend.
Its a very simple recipe that uses tonnes of great Indian spices, ginger, garlic, and some yellow mung dal. I added mung dal to this recipe as it is a quick cooking dal. This worked out perfectly for the cabbage which was so fresh and tender I could not risk letting it get soggy or mashed up during the cooking process. The end result was excellent both in terms of texture and taste. Hope you try this one out:)
5 cups cabbage, shredded
1/4 cup moong dal
6 curry leaves
1/8 tsp hing (asafoetida)
1 red chili, broken
1/4" stick dalchini (cinnamon)
5 saboot kali mirch (black peppercorns)
1/4 tsp rai (mustard seeds)
1/4 tsp zeera (cumin seeds)
1/4 tsp kalonji (nigella seeds)
1/8 tsp methi (fenugreek seeds)
Salt to taste
1/2" piece ginger, minced
5 cloves garlic, chopped fine
1/2 medium onion, chopped fine
2 tbsp oil
- Heat the oil in a large pan. Reduce the heat once it reaches smoking point and add the hing, followed by the moong dal, ginger and garlic.
- Stir fry for a minute, then add the cinnamon, black peppercorns, red chili pieces, and continue frying for another minute.
- Now add the mustard seeds, cumin seeds, and nigella seeds. Stir in the fenugreek seeds and allow the whole to cook together for about 30 seconds. The spices should all be fragrant by now.
- Next add the chopped onions and cook until transparent.
- Add the shredded cabbage to the pan, cover and cook for 4 minutes.
- Remove the cover, toss the cabbage such that it becomes well coated with the oil and spices.
- Cover and cook again for 2 minutes.
- Remove lid, add salt to taste and cover the vegetable uncovered stirring occasionally until done.
- The cabbage should be cooked but not soggy.
- Enjoy with chappatis or parathas (Indian Flat bread).
- The exact cooking time will vary according to the quality of the cabbage. If you feel the cabbage is cooking too quickly, reduce the time where you cook it covered.
- Cinnamon and black peppercorn lend wonder taste to this vegetable. If however you do not like them, you can leave them out from the recipe.
- I have made this vegetable so as to let the flavours of the spices mingle for the best taste. Hence, just 1 broken red chili. If you cannot do without more heat, add as per taste.
Like this recipe. Tried it. Leave me a comment:)
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