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Leaves you’ll love

PHOTO: H. VIBHU

THREE CHEERS FOR CABBAGE It is packed with vitamin C

Sturdy, abundant and inexpensive, cabbage is a longstanding dietary staple throughout the world. It is so widely cultivated and stores so well that it is available throughout the year. However, it is at its best during the late fall and winter months when it is in season.

Cabbage is round in shape with layers of superimposed leaves, the inner often lighter in colour than the outer because they are protected from the sunlight. They belong to the Cruciferae family of vegetables along with kale, broccoli, collard and Brussels sprout.

There are three major types of cabbage: green, red and Savoy. Red cabbage has leaves that are either crimson or purple with white veins running through. Both green and red cabbage has smooth textured leaves. The leaves of Savoy cabbage are more ruffled and yellowish-green in colour.

Bok choy as well as Chinese (Napa) cabbage are the other varieties of cabbage available. Bok choy has a mild flavour and a higher concentration of vitamin A. Chinese cabbage, with its pale green ruffled leaves, is ideal for salads.

Choose cabbage heads that are firm and dense with shiny, crisp, colourful leaves that are free of cracks, bruises and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well.

There should be only a few outer loose leaves attached to the stem. If not, it may be an indication of undesirable texture and taste. Avoid buying pre-cut cabbage, either halved or shredded, since once cabbage is cut, it begins to lose its valuable vitamin C content.

Refrigerating cabbage will keep it fresh and help it retain its vitamin C content. Put the whole head in a plastic bag in the refrigerator. Red and green cabbage will keep this way for about two weeks while Savoy cabbage will keep for a week.

Now, for a recipe.

Ingredients

Cabbage, small: 1, chopped coarsely

Urad dal: 2 tsp

Red chilli, whole: 3 nos.

Asafoetida: 1 tsp

Mustard seeds: 1 tsp

Channa dal: 1 tsp

Peanuts: quarter cup

Salt to taste

Oil: 2 tbsp

Method: Take 1 tsp of oil in a pan. Add 1 tsp of urad dal, the whole red chillies and the cabbage. Fry till the cabbage loses its water. Take care as not to blacken the chillis and urad dal. Let it cool. Grind it to a paste, adding water if necessary. In the same pan, add the remaining oil and put in seasoning comprising mustard, the rest of the urad dal, channa dal and peanuts. Add the ground paste, asafoetida and salt and fry till the raw smell disappears. Keep stirring frequently as it may stick to the bottom of the pan. Enjoy the chutney with plain rice or dosa.

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