Indian Spiced Cabbage Recipes

INDIAN CABBAGE SALAD

Steps:

• Mix all the veggies in a medium bowl.
• Heat oil in a small saucepan over medium heat. Once the oil is hot and shimmering, add mustard seeds and allow them to pop. Turn the heat off once the mustard seeds start to pop. Add asafetida, turmeric & red chili powder.
• Pour this tempering over the veggies. Add salt and lemon juice. Mix well and enjoy.

CABBAGE CURRY

Steps:

• Remove the outer leaves of cabbage and cut to quarters.
• Heat 4 to 6 cups water in a large pot. The water should be slightly hot but not very hot. Turn off the stove. Keep the cabbage in this water and leave for 2 to 3 mins.
• Discard the water and rinse them a few times in fresh water. Drain the cabbage completely. Shake off to drain the excess water.
• Chop the cabbage and set aside. Ensure the water is completely drained from the cabbage. Excess moisture makes mushy cabbage curry.
• Pour oil to a hot pan or wok. When the oil turns hot, add mustard and cumin.
• As soon as they begin to sizzle, add ginger garlic and fry till it turns aromatic.
• Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
• Add spice powders and fry for a minute or 2 until the raw smell has gone. Taste test and adjust salt at this stage. (Adding later often release more moisture from cabbage)
• Next add green peas and then saute for a minute.
• Next add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes on a medium high heat.
• Fry until the cabbage is tender yet slightly crunchy. If you see the cabbage oozing out water, rise the heat to highest and stir fry. If your cabbage is hard, then cover and cook just for 2 mins.
• Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.

INDIAN FRIED CABBAGE

Steps:

• Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

SPICED INDIAN CABBAGE

Steps:

• Heat the oil.
• Add the cumin and mustard seeds.
• Add the asafoetida powder.
• Add ginger, garlic, chillies and onions.
• Cook till the onions are a little soft.
• Add the cabbage.
• Add salt and turmeric powder.
• Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
• Add chopped cilantro.
• Serve with Indian bread.
• Variations:.
• I have these variations which I use depending on what I am in the mood for
• 1. Add chopped tomato along with the onions.
• 2. Add boiled, diced potatoes.
• 3. Add grated fresh coconut or dry coconut with the cabbage.

SPICED INDIAN CABBAGE WITH BEANS

Steps:

• Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
• Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

INDIAN SPICED CABBAGE (KOBI NU SHAAK)

Steps:

• Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
• Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.