Cabbage a versatile and nutritious vegetable
Cabbage, a versatile and nutritious vegetable, is a staple ingredient in many cuisines worldwide. Its mild flavor and hearty texture make it perfect for various recipes, ranging from salads to soups, stir-fries, and fermented dishes. Here’s a brief exploration of some popular cabbage recipes:
Cabbage Kofta
Ingredients – Cabbage Kucho 400 gms, Mincemeat 50 gms, Onion Ginger Garlic, Salt Sweet as per requirement. Mustard oil for frying, little garam masala.
Method – Cut the cabbage very thinly, wash it, remove a garlic and put it in a pressure cooker with minced turmeric. Once the CT is given, take it down, when it is cold, pour it well and remove all the water. Add the water and beat this minced cabbage once. When the batter is ready, mix it with salt, sweet ginger, onion batter, make small balls of kopta, fry in oil and arrange in a cake pan.
Now mix ghee oil in a pan and fry a little onion. Add a little turmeric powder and tomato sauce or tomato, salt and stir in the boiled water. When it is well spread, pour it on the kopta arranged in the dekchi. And do not have to put it on top. Cover the top with a little garam masala powder. If you want to make this kopta vegetarian, you can boil it with chickpeas instead of minced meat. Add asafoetida water instead of onion.
Cabbage Shreds
Ingredients – Cabbage, black cumin, dry chillies, turmeric, salt, green chillies, sugar and oil.
Method – Cut 1 cabbage finely, steam it and drain the water, add oil to the pan. Boil black cumin and dry chillies, then pour steamed cabbage, add salt and turmeric, stir and cover, add sugar when the water dries up, stir and fry the cabbage, chop the green chillies before draining.
Cabbage Kebab
Ingredients – Grind 1 small bunch of cabbage, boil it and drain the water. Start cooking by preparing 1 teaspoon of turmeric and chilli powder, 1 teaspoon of ginger paste, 1 teaspoon of powdered garam masala, 300 grams of flour, oil, sugar and salt.
Method – Boiled and drained cabbage in hot oil, stir in all the powders and batter spices, salt, sweet. Stir in the garam masala powder and make a puree. Cut the lychee into a size slightly bigger than the lychee, knead it with flour. Now spread the cabbage filling on one lochi, press another lochi on it. Now wrap it round with the tips of the nails. PUR will not come out. Brown in oil and serve with gravy.
Cabbage Korma
Ingredients – Some kind of small cabbage is available in the market, take that copy as required. But if the small copy is not available, take the small copy from the upper part of the big copy towards the stomach. Garlic, onion, ginger, salt and sugar as expected. Tomato, spice powder, a little turmeric and cumin. Ghee oil is predictable.
Method – Boil the kopi in a pressure cooker. Do not remove from cooker. In a pan add ghee oil sweet, all batter spices turmeric, salt sugar tomato and stir well and add water. At the end add garam masala.
When it starts to boil, remove the kopi from the cooker and leave it – when you see that it is very sticky, keep it under pressure. Arrange this copy on the entire plate during the meal. If you want, you can fry some coriander leaves and onions on top. However, it will be convenient to eat with fork and knife.
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