Recipe by nimsy
Baked cabbage? I haven't tried this yet, but I'm very intrigued. The recipe is from Nita Mehta's Vegetarian Cooking.
Top Review by Nikoma
I'm always amazed at how the flavor of chickpea flour can change after cooking. I hate it out of the sack, and yet here (with minimal ingredients) it comes out tasting almost buttery! I had to try this when I saw it. It's just so oddball. And I didn't have much in the house, but I did have these ingredients. Added a few tbsp chopped onions, otherwise made exactly to recipe. I don't really know how to rate it! It is definitely tastey, but in an odd way. I enjoyed it for lunch, but I don't think I'd make it again (mine never did become cuttable either, very crumbly) I would just say give it a try!
- 3 cups grated cabbage
- 1 1⁄2 cups chickpea flour
- 1 teaspoon finely chopped gingerroot
- 1⁄2 cup oil, plus
- 2 tablespoons oil
- 1⁄2 cup finely grated coconut or 1⁄2 cup desiccated coconut
- 3 tablespoons fresh coriander
- 1⁄4 teaspoon baking soda
- 1 1⁄2 teaspoons red chili powder
- 1 teaspoon salt
- 1 tablespoon sesame seeds
Directions See How It's Made
- Except sesame seeds, mix all ingredients together to make a thick batter of pouring consistency.
- Put in a greased medium-sized shallow baking dish to get 3/4" thick layer (a 9" square dish probably works best). Sprinkle some sesame seeds on top.
- Bake at 180C/350F for 50-60 minutes til it turns brownish.
- Cut into 1" squares only after it cools down. Serve at room temperature or warm in a microwave to serve.