Cabbage

While I enjoy most fruit and veg, cabbage is one vegetable I wouldn’t go out of my way to cook. Having said that, this is a cabbage dish that is easy to prepare and very tasty. We simply call it…cabbage. Not cabbage curry…not cabbage masala..just..erm..cabbage.

I suppose it’s due to the fact that this is the only way cabbage is prepared in our household for my consumption. So there hasn’t been any need so far to differentiate it from another cabbage dish.
What you will need:

½ a head of cabbage – shredded (in a food processor if you have one)
1/2 medium onion – sliced
1 1/2 tomatoes – chopped
6 green chillies – chopped
3 garlic cloves – chopped
1 tablespoon ginger garlic paste
1 1/2 tablespoon channa dhal (soaked in water for about 20 minutes)
2 tablespoons frozen peas

You will also need:
1 sprig curry leaves
½ teaspoon mustard seeds
½ teaspoon cumin seeds
2 1/2 teaspoon coriander powder
1/2 teaspoon turmeric
salt to taste
1 pinch hing
Oil

Method:

Heat oil, add mustards seeds, cumin seeds, garlic, chilli, curry leaves and onions. Once onion is golden, add turmeric, coriander powder and ginger garlic paste. Fry till fragrant.

Then add chopped tomatoes. Once soft, add hing, peas and channa dhal. Then add cabbage and salt and toss well. Cook uncovered on medium heat, stir occasionally. When cabbage is 3/4 cooked, increase heat to evaporate any moisture. The dish is fairly dry and tastes brilliant with hot rice or rotis.

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