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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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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. Ingredients:
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 |
salt |
shredded desiccated coconut (optional) |
coriander (optional) |
Directions:
1. Quarter, core and shred cabbage.
2. Heat oil over medium heat.
3. When hot, add cumin and mustard seeds and wait till they sputter.
4. Then add finely sliced onion.
5. Allow onion to soften and then throw in the shredded cabbage.
6. Add salt, turmeric and coriander powders.
7. Close pot, reduce heat slightly and allow to cook until cabbage wilts.
8. 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).
9. If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
10. Garnish with coriander sprigs.
11. Goes well as a low-fat option with parathas.
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