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Try cabbage for a change
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Cabbages can be made into a variety of tasty dishes, including pickles
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— Pic. by K. Ramesh Babu
Recipes to relish: Cooking up variety with cabbage
THIS WEEK, let's bring out the cabbage from the larder. This vegetable can make for some really lip-smacking dishes that even spinach-hating kids would love tucking into. Here are a few recipes.
Zulfi cabbage
Ingredients:
Cabbage juliennes - 200 gm
Salt to taste
Red chilli powder - ˝ tsp
Jeera powder - ˝ tsp
Turmeric powder - ˝ tsp
Garam masala powder - ˝ tsp
Cumin seeds - 1 tsp
Chopped garlic - 2 tsp
Oil - 2 tbsp
Method:
In a pan, take oil and sauté jeera till it crackles. Saute chopped garlic till it turns light brown. Add cabbage juliennes with the rest of the ingredients. Stir it for some time and keep it covered on a slow flame till it is done. To be served hot, garnished with chopped coriander.
Cabbage dolma
Ingredients:
Boiled cabbage leaves - 4
Salt to taste
Boiled rice - 100 gm
Chopped nuts (pine nuts, walnuts, almonds, cashew nuts) - 2 tbsp
Chopped parsley - 3 tsp
Chopped garlic - 1 tsp
Red chilli paste - 1 tbsp
Tabasco sauce - 1 tsp
Tomato ketchup - 3 tbsp
Cinnamon powder - ˝ tsp
Chopped carrots - 2 tbsp
Green peas - 2 tsp
Sugar - 2 tsp
Chopped onions - 3 tbsp
Method:
Mix salt, pepper, boiled rice, chopped nuts, half the chopped parsley, chopped carrots and green peas. Stuff the above mixture in the cabbage leaves and shape them into spheres. Steam them for 10 minutes. In a pan, sauté chopped onions and garlic.
Add in tomato sauce, tabasco sauce, rest of the parsley, chilli paste, sugar, salt and a little water and the sauce is ready. Serve the steamed dolmas along with the above sauce. To be served hot, garnished with chopped parsley.
Cabbage ka achar
Ingredients:
Cabbage dices - 150 gm
Salt to taste
Crushed pepper corns - 2 tsp
Turmeric powder - 1 tsp
Mustard seeds - 1 tsp
Oil - 40 ml
Malt vinegar - 40 ml
Method:
Cut the cabbage into small pieces. Mix the cabbage with rest of the ingredients. Keep it in an airtight container for a couple of days under the sun and the pickle is ready.
Cabbage muthiya
Ingredients
Chopped cabbage - 50 gm
Besan - 100 gm
Red chilli powder - 1 tsp
Salt to taste
Turmeric powder - ˝ tsp
Asafoetida - 1gm
Oil - 50 ml
Cumin seeds - 1 tsp
Oil to fry
Method:
Knead besan, red chilli powder, salt, chopped cabbage and turmeric powder together to form a hard dough. Make a long cylinder of the dough and poach it in water till it comes to the surface of the container.
Cut the poached dough into small roundels and deep-fry them in oil. Take some oil in a pan and add cumin powder to it and cook till it crackles. Add red chilli powder and salt along with deep-fried dumplings and cook it for a while.
To be served hot accompanied with tomato sauce.
O. P. KHANTWAL
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