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Get creative with
cabbage The humble cabbage is not only cheap but also has uncommon medical properties. No salad in winter months is complete without this pungent and delicious vegetable. A hot favourite with weight-watchers, this low-calorie vegetable is easily digestible and is also used in the treatment of gastric disorders, constipation, chronic cough and urinary tract problems. It also has a good content of iron and Vitamin C. It contains tartaric acid which inhibits the conversion of sugar and other carbohydrates into fat. It is ideal for all those who want jhatpat khana, as it does not take long to cook. So take out some time to try out these recipes and give this leafy wonder its due. Here are some "no-so jhat-pat" recipes to enjoy cabbage this season. Stuffed cabbage Ingredients ½ medium sized cabbage 60 gm onion 1 tsp salt 1 tbsp tomato ketchup 1 tsp lime juice or vinegar 2 green chillies 2-3 potatoes 1 tsp garam masala 1 tomato fresh coriander leaves Black pepper to taste |
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Method Wash the cabbage and remove any wilted or discoloured outer leaves. Apply salt and pepper on the whole cabbage and steam it till half cooked. Drain it and cool. Remove the hard core of the stalk in a conical shape and make a hollow by scooping out the inner portion of the cabbage. Boil and mash the potatoes. Grind the onions to make a fine paste and cook till light brown. Add mashed potatoes, salt, black pepper and mix thoroughly. To this mixture add tomato ketchup, vinegar and green chillies and cook for 5 minutes. Stuff this mixture inside the cabbage and close the opening by re-inserting the conical hard part remove earlier. Place it in a greased baking dish, cover and bake in an oven at a moderate temperature for about ½ an hour. Garnish it with garam masala, tomato rings and fresh coriander leaves.
Nawabi Koftas Ingredients Koftas ½ medium-sized cabbage 2 tsp gram flour ½ tsp grated ginger 1-2 green chillies (finely chopped) Refined oil (for frying) Salt to taste A few coriander leaves (chopped) 1 tsp chopped cashew-nuts. For the curry 2 tsp refined oil 2 tsp ginger-garlic paste 2½ cups fresh tomato puree 1 tsp salt ½ tsp red chilli powder A pinch of fenugreek (methi) powder 2 tsp garam masala 2 tsp fresh cream. Method Chop the cabbage finely. Steam it covered for 4-5 minutes. When it is slightly tender, remove it from fire. Add gram flour, grated ginger, green chilli, coriander leaves and salt. Mix it well and form small-sized balls. Fry these in hot ghee till these become golden brown in colour. For curry : Heat oil in a pan and saute ginger-garlic paste for 2-3 minutes. Add tomato puree and cook for 8-10 minutes till it thickens. Add the seasoning and spices. Cook for 3-5 minutes, stir in fresh cream and remove from heat. Arrange the cabbage koftas in a dish and pour the hot curry on top.. Garnish with whipped cream and cashewnuts and serve hot. Dahi wali patta gobhi Ingredients 3 small cabbages 2 cups thick curd 1 tbsp ghee 1 tbsp mustard oil 10 peppercorns 5 cloves 1 stick of cinnamon 1 tbsp aniseeds 2 black cardamoms ½ tsp ginger powder 2-3 red chillies A pinch of asafoetida 1 tbsp shahjeera Salt to taste Method Heat 1 tbsp ghee and roast the dry spices — peppercorns, cinnamon, cardamom seeds, red chillies and aniseeds. Grind to a powder and mix ginger powder in it. Wash and clean the cabbages and cut into 2 cm rings. Add salt in curd and marinate the cabbage in it for 30 minutes. Heat the mustard oil till it smokes, add a little bit of salt to it. Remove from heat and let it cool. Add ghee in the mustard oil and temper with asafoetida and shahjeera. Add cabbage and fry for 5 minutes over high flame. Add ½ cup of water and cook for 5-7 minutes or till it becomes tender. Sprinkle the spices over the cabbage and stir till the mixture evaporates. South Indian style cabbage Ingredients ½ medium-sized cabbage ½ fresh coconut (grated) ½ tsp mustard seeds ½ tsp urad dal ½ tsp chana dal Curry leaves; 2 tsp lemon juice ½ tsp finely chopped green chillies Salt to taste 2 tbsp oil Method Clean and wash chana and urad dals and sock for 20 minutes. Chop the cabbage finely. Heat oil and fry mustard seeds until they splutter. Add the soaked dals and fry for some time. Add green chillies and curry leaves. Put the chopped cabbage and salt and keep stirring for 2-3 minutes. Add the grated coconut and remove from fire. Mix lemon juice and serve hot. Please note: The cabbage should be crisp and slightly under-cooked.
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