Indian Spiced Cabbage Food

INDIAN SPICED CABBAGE

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the mustard seeds, dried chili, and red onion, while stirring.
• Add the green chili, crushed garlic, 1 tablespoon turmeric, and bay leaves. Cook and stir for 1-2 minutes.
• Add the cabbage and the remaining turmeric, then season with salt. Mix for a while, then cook for 10 minutes on low heat.

SPICED INDIAN CABBAGE

Steps:

• Heat the oil.
• Add the cumin and mustard seeds.
• Add the asafoetida powder.
• Add ginger, garlic, chillies and onions.
• Cook till the onions are a little soft.
• Add the cabbage.
• Add salt and turmeric powder.
• Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
• Add chopped cilantro.
• Serve with Indian bread.
• Variations:.
• I have these variations which I use depending on what I am in the mood for
• 1. Add chopped tomato along with the onions.
• 2. Add boiled, diced potatoes.
• 3. Add grated fresh coconut or dry coconut with the cabbage.

INDIAN SPICED CABBAGE (KOBI NU SHAAK)

Steps:

• Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.
• Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, cumin seeds, and bay leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, garlic powder, turmeric, tomatoes, and peppers. Cook, stirring until cabbage is crisp tender, 6-7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3-5 minutes.

SPICED INDIAN CABBAGE WITH BEANS

Steps:

• Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
• Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

INDIAN FRIED CABBAGE

Steps:

• Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and saute for 1 minute. Stir in garlic and cumin seeds and stir-fry for 1 minute. Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

INDIAN STIR FRIED CABBAGE

Steps:

• Heat oil in a large wok over high heat. When the oil begins to smoke, add the mustard seeds, covering the wok with a lid or spatter screen. After the seeds stop sputtering, add the cabbage. Add the turmeric, garlic, salt and cayenne and toss well.
• Reduce the heat to medium and stir occasionally until crisp-tender. (The original recipe suggests you cover and steam the cabbage for 5 minutes but I don't have a cover so just mixed it around for 5 to 10 minutes.) Serve hot.