Warm Cabbage Salad

 

 

Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Urad Dal / Split Black Lentil - 2 tbsp. (optional)
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
Pink Salt
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Olive Oil - 1 tbsp

Wash the whole cabbage well. Chop the leaves finely.

Heat a cast iron skillet well. Add oil and immediately add the mustard seeds, green chilies, urad dal and turmeric powder.

Now add chopped cabbage, salt and mix well. Cover and cook for 10 minutes.

Take off the cover and cook over high heat for a couple of minutes more till the cabbage starts browning at the bottom. Remove from heat, garnish with chopped cilantro and serve.

 

 

Sauteed Bok Choy with Ginger & Garlic

Bok Choy / Chinese cabbage - 1 big bunch,
Olive Oil - 1/2 tbsp
Ginger - 5 cloves, minced
Garlic - 1 tsp, grated
Green Chili / Jalapeno - 1, chopped
Rock Salt
Water - 1/2 cup

Trim the thick end of the bok choy and separate the stems. Wash well and keep aside.

Heat a pan / wok over high flame. Add the olive oil and immediately add the green chili, garlic and ginger. Saute for a couple of seconds.

Add the bok choy stems and saute on high heat for a few seconds. Add the water, salt and cover and steam for a few minutes till the water is evaporated and the bok choy is tender.

Serve immediately as a side.

 

 

Stir Fry Cabbage with Five Spices

Cabbage - 1 small, shredded
Mustard Oil - 2 tbsp
Bengali Five Spices - 1 tsp (a mix of mustard, cumin, nigella, fenugreek, fennel seeds)
Turmeric - 1/4 tsp
Dried Red Chili / Green Chili - 2
Salt
Mustard Powder - 1/2 tsp
cilantro - a handful, chopped

Heat oil in a skillet. Add the five spices and dried red chili. Once the spices begin to sizzle, add the shredded cabbage.

Sprinkle salt and turmeric. Mix well and stir for a minute.

Then cover tightly and cook for 5 minutes over medium low heat.

Remove cover and sprinkle mustard powder. Mix and check the seasoning and saute for a minute more.

Sprinkle chopped cilantro on top and serve hot.

Adapted from http://saffrontrail.blogspot.com/2007/09/cabbage-curry-with-bengali-spices.html

Cabbage with Green Peas / Bandhakopir tarkari

Cabbage - 1/2 head of a medium sized cabbage, finely chopped
Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Cinnamon - 1 inch stick
Bay leaf - 1
Green Chili - 4
Ginger - 1/2 inch, grated
Salt
Turmeric - a pinch
Raw Sugar - 1/2 tsp
Roasted coriander cumin powder - 1/2 tsp (optional)
Frozen Peas - a handful

Heat oil in a skillet. Add the cumin seeds, cinnamon stick and bay leaf.

Once the cumin seeds begin to sizzle, add the green chili. Saute for a few seconds.

Now add the chopped cabbage, grated ginger, salt and turmeric. Mix well. Cover with a lid and cook for 10 minutes. Do remove the cover in between and toss everything so that the cabbage doesn't get burnt at the bottom.

When the cabbage is half cooked, add the green peas, sugar and the roasted spice, if using. Mix well and continue to cook for another 5 to 10 minutes.

Serve hot with steamed brown rice and dal.

Crispy Cabbage Pakoda

Cabbage - 1 cup, very finely shredded
Red Potato - 1/2, grated
Red Onion - 1/2, finely chopped
Green Chilli - 2, finely chopped
Cilantro - 1/2 bunch, finely chopped
Besan / Chickpea Flour - a handful
Brown Rice Flour - a handful
Salt
Chaat Masala - 1/2 tsp
Garam Masala - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Aamchur / Dried Mango Powder - 1 tsp
Peanut Oil for deep frying

With firm hands, mix all the above ingredients well. Do no add any water. The moisture from cabbage and onion should be enough to bind the mixture and make a dough. If the dough has too much liquid, add a little more besan.

Make small balls of the dough and press gently to make flattened shape like patties. Try to make the patties as flat as possible so that they are extra crisp and cook fast.

Immediately fry on medium low heat till golden brown on both sides. Serve with tomato ketchup.

Cabbage with Chana Dal

Cabbage - 1/2 (half of a medium size one or a small size cabbage)
Chana dal or bengal gram - 1/4 cup
Green chilies - 2 to 3, chopped
Cilanto - a handful, chopped
salt
Asafoetida / Hing - a pinch
Curry leaves - 1 few
Turmeric powder - 1/4 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tbsp

Wash the whole cabbage well. Chop the leaves finely.

Soak chana dal in sufficient water for at least half an hour.

In a pan, heat oil and add mustard seeds. When they start spluttering, add asafetida, chilies, curry leaves and turmeric powder.

Now add chopped cabbage and chana dal and mix well. Cover and cook for 10 minutes.

Once the cabbage is cooked, add salt. Remove cover, mix well and cook over high heat for a couple of minutes more. Garnish with cilantro and serve.