December 22, 2005

Fried cabbage

We have chosen cabbage today to feature it here at My Dhaba. Cabbage is an excellent vegetable that we have in our store always. It is best eaten raw for its high mineral, salt, and vitamin contents. It also helps the growing kids to build their muscles, valuable for teeth, gum, hair, rheumatism, and bones. We mainly eat cabbage as raw in salads almost daily. Here is how we make fried cabbage.

Fried cabbage recipe

Cabbage – 3 cups, finely shredded
Onions – 1, medium size, finely chopped
Mustard seeds – ¼ teaspoon
Black-gram dal – 1 teaspoon
Dried red chillies – 2, small, broken into halves
Curry leaves – 1 sprig
Cashewnuts – 8, fried and broken into tiny bits
Coconut – 2 tablespoons, fresh scrapings
Salt – ½ teaspoon
Oil – 1 teaspoon
Ghee – 1 teaspoon

Method: Heat a vessel and pour in the oil/ghee mix. When just hot, fry the cashewnuts to a light brown color, remove, and keep aside. To the same oil/ghee, when it becomes very hot, add in this order: the mustard seeds to splutter, black-gram dal to brown lightly, red chillies, curry leaves, and then the onions. When the onion edges turn brown, add the cabbage and salt. The water clinging to the cabbage when washed is usually enough, but if it is stale, add a good sprinkling of water also. Cover with a lid, boil till tender over moderate heat, and till no water shows out of it. Stir in the fresh coconut scrapings and the fried cashewnuts, and remove immediately from heat.

PS Chef notes: Overcooking cabbage will result in losing many useful minerals and nutrient contents, so short-boiling or steaming is the best cooking practice for cabbage.



Anonymous Anonymous said...

Love it. Now I understand the importance of cococnuts in south indian cooking. I have also started stocking scrapped coconut, those packet ones..


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