Spiced Indian Cabbage Recipes

INDIAN SPICED CABBAGE

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the mustard seeds, dried chili, and red onion, while stirring.
• Add the green chili, crushed garlic, 1 tablespoon turmeric, and bay leaves. Cook and stir for 1-2 minutes.
• Add the cabbage and the remaining turmeric, then season with salt. Mix for a while, then cook for 10 minutes on low heat.

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.

STEWED CABBAGE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
• Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

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.

SPICED INDIAN RAW CABBAGE SALAD

Steps:

• 1. Combine the shredded cabbage and the salt in a large bowl. Mix it up well with your hands and let it sit for 1 hour so the salt can extract the water from the cabbage.
• 2. When the hour is up put the cabbage on a cotton tea towel and roll up the ends and squeeze the water out of the cabbage. Blot the cabbage with paper towels, you want it as dry as possible. You want it to be crunchy but not hard.
• 3. Clean out the bowl you used to emaciate the cabbage and dry it well. Put the cabbage back into the bowl.
• 4. Heat the coconut oil with the mustard seeds until they start to pop. The pour the oil and seeds through a fine sieve so the oil drains off. Cool the seeds in the sieve.
• 5. Add the cooled mustard seeds to the cabbage along with the turmeric and sesame oil.
• 6. Toss this very well. The mustard seed in this is slightly pungent. If you don't eat this right away, the salad will last 2-3 days in the fridge.
• 7. This is a very tasty and healthy salad.
• 8. Enjoy!