Recipe by eatrealfood
An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.
Top Review by Rinshinomori
I love this type of food - very easy to put together and can add or delete ingredients to your taste and still come out delicious. I added minced garlic along with onion and instead of coconut (did not have), I added lightly beaten egg and covered the pan the last 2-3 minutes without mixing. Came out perfectly. The taste is excellent and so nutritious. Thank you eatrealfood for posting this - it's a keeper! Made for Asian Forum's India tag game March 2010.
- 1 medium cabbage
- 2 tablespoons vegetable oil
- 2 -3 medium potatoes
- 1 medium onion
- 3⁄4 teaspoon cumin seed
- 3⁄4 teaspoon mustard seeds
- 1⁄2 teaspoon turmeric powder
- 1⁄2 teaspoon coriander powder
- shredded desiccated coconut (optional)
- coriander (optional)
Directions See How It's Made
- Quarter, core and shred cabbage.
- Heat oil over medium heat.
- When hot, add cumin and mustard seeds and wait till they sputter.
- Then add finely sliced onion.
- Allow onion to soften and then throw in the shredded cabbage.
- Add salt, turmeric and coriander powders.
- Close pot, reduce heat slightly and allow to cook until cabbage wilts.
- As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
- If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
- Garnish with coriander sprigs.
- Goes well as a low-fat option with parathas.