Whole Cabbage Stuffed With Carrot Coleslaw
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 large head savoy cabbage
- 4 carrots, shredded
- 2 hot green chili peppers, minced
- 7.39 ml minced fresh ginger
- 29.58 ml fresh coriander or 29.58 ml dill
- 118.29 ml plain yogurt
- 118.29 ml heavy cream
- 44.37 ml lime juice
- 29.58 ml ghee or 29.58 ml vegetable oil
- 4.92 ml black mustard seeds
- salt and pepper
directions
- Slice off the base of the cabbage so it stands flat on its own. Slice off the top third of the cabbage and cut around the edge, leaving a 1 inch border. Hollow out the center and shred enough of it to equal the amount of carrots.
- Combine the carrots, cabbage, chilies, ginger, fresh herbs, salt and pepper in a large bowl and toss to mix.
- IN another bowl combine the yogurt and cream. Stirring constantly, slowly pour in the lime juice. Whisk until creamy, them pour over the slaw.
- Place the ghee in a small pan over moderate heat. When it is hot but not smoking add the black mustard seeds and fry until they sputter. Pour this over the salad and toss well. Spoon the mixture into the cabbage shell. Serve at room temperature or chill.
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RECIPE SUBMITTED BY
I'm a psychotherapist who decided to start cooking creatively after years of resistance. I cook primarily vegetarian but cook with other ingredients when my family complains too much. I'm the mother of 3 sons, two of whom are grown, and I've been married since 1978. I cringe when I think back on the cooking my poor husband valliantly endured when we were first married. I collect cookbooks and frequent the thrift shops in my area for unusual finds.
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