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Picture this: A vibrant green head of cabbage, crisp and crunchy, waiting to be transformed into a delectable Indian dish. Cabbage, also known as patta gobhi, is a versatile vegetable that finds its way into numerous Indian recipes. Its ability to absorb flavours and textures makes it a favourite ingredient in regional cuisines across the country. Join us on a culinary journey as we explore the versatility of cabbage in six mouth-watering Indian dishes.
Also Read: 5 Best Varieties Of Cabbage You Should Know
1. Cabbage Thoran - A Delightful Kerala Specialty:
We kick off our adventure in the picturesque state of Kerala, where cabbage thorans are a celebrated delicacy. The dish combines finely shredded cabbage with grated coconut, mustard seeds, curry leaves, and a hint of turmeric. The cabbage is sautéed to perfection, resulting in a flavorful and aromatic side dish that pairs perfectly with rice or rotis.
Ingredients:
- 1 small cabbage, finely shredded
- 1 cup grated coconut
- 1 teaspoon mustard seeds
- A handful of curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- Coconut oil for cooking
Method:
1. Heat some coconut oil in a pan and add the mustard seeds. Let them splutter.
2. Add the curry leaves and turmeric powder, followed by the shredded cabbage.
3. Sauté the cabbage until it becomes tender and slightly caramelised.
4. Add the grated coconut and mix well.
5. Season with salt to taste and cook for a few more minutes.
6. Serve hot with steamed rice or rotis.
2. Bandhakopir Torkari - A Bengali Delicacy:
Our next destination takes us to the culturally rich state of West Bengal, where Bandhakopir Torkari reigns supreme. This flavorful cabbage curry is infused with Bengali spices and is a comforting and satisfying meal on a rainy evening.
Ingredients:
- 1 small cabbage, finely chopped
- 2 medium-sized potatoes, cubed
- 2 tomatoes, finely chopped
- 1 onion, finely chopped
- 2 green chillies, slit
- 1 teaspoon ginger paste
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Mustard oil for cooking
Method:
1. Heat mustard oil in a pan and add cumin seeds.
2. Once the seeds start crackling, add the chopped onions and green chillies. Sauté until the onions turn golden brown.
3. Add ginger paste and turmeric powder. Cook for a minute.
4. Add the chopped tomatoes and cook until they turn mushy.
5. Add the cabbage and potatoes. Mix well to coat them with the spices.
6. Cover and cook on low heat until the vegetables are tender.
7. Sprinkle garam masala and salt. Stir gently.
8. Cook for a few more minutes and serve hot with steamed rice or rotis.
3. Cabbage Poriyal - A South Indian Delight:
Our culinary expedition now takes us to the southern part of India, where Cabbage Poriyal holds a special place on the dining table. This simple stir-fry is bursting with flavours and showcases the unique blend of South Indian spices.
Ingredients:
- 1 small cabbage, finely chopped
- 1/2 cup grated coconut
- 1 teaspoon mustard seeds
- A pinch of asafoetida
- 2 dried red chillies, broken into pieces
- 1 tablespoon urad dal (split black gram)
- Curry leaves for garnish
- Salt to taste
- Oil for cooking
Method:
1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add asafoetida, dried red chillies, and urad dal. Sauté until the dal turns golden brown.
3. Add the chopped cabbage and mix well.
4. Cover and cook on low heat until the cabbage is tender.
5. Add grated coconut and salt. Mix thoroughly.
6. Garnish with curry leaves and serve hot with rice or as a side dish with sambar or rasam.
4. Cabbage Kofta Curry - A Northern Indian Delicacy:
Our culinary journey now takes us to the northern part of India, where the rich and creamy Cabbage Kofta Curry steals the spotlight. This dish features delicate cabbage dumplings served in a luscious tomato-based gravy, making it an absolute treat for the taste buds.
Ingredients:
For the koftas:
- 1 small cabbage, grated
- 1 cup besan (gram flour)
- 1 teaspoon ginger-garlic paste
- 1 teaspoon garam masala
- 1/2 teaspoon red chilli powder
- Salt to taste
- Oil for frying
- For the curry:
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 1/2 cup fresh cream
- Salt to taste
- Oil for cooking
Method:
1. In a bowl, mix grated cabbage, besan, ginger-garlic paste, garam masala, red chilli powder, and salt to form a dough.
2. Shape the mixture into small round koftas.
3. Heat oil in a pan and fry the koftas until they turn golden brown. Set aside.
4. In a separate pan, heat oil and add cumin seeds.
5. Add chopped onions and sauté until they turn translucent.
6. Add ginger-garlic paste, coriander powder, turmeric powder, and red chilli powder. Cook for a minute.
7. Add the tomato puree and cook until the oil separates.
8. Add fresh cream and salt. Mix well.
9. Gently add the fried koftas to the gravy and simmer for a few minutes.
10. Serve hot with naan or rice for a delightful meal.
5. Cabbage Pachadi - A Tangy Andhra Delight:
Our next stop takes us to the spice-filled state of Andhra Pradesh, where Cabbage Pachadi reigns supreme. This tangy and spicy chutney-like dish combines cabbage with tamarind, jaggery, and a medley of spices, resulting in a tantalising explosion of flavours.
Ingredients:
- 1 small cabbage, finely chopped
- 1 small lemon-sized tamarind ball
- 1 tablespoon jaggery
- 1 teaspoon mustard seeds
- 1/2 teaspoon fenugreek seeds
- 2 dried red chilies
- A pinch of asafoetida
- 1 tablespoon oil
- Salt to taste
Method:
1. Soak the tamarind in warm water for 10 minutes. Extract the pulp and set aside.
2. Heat oil in a pan and add mustard seeds. Let them splutter.
3. Add fenugreek seeds, dried red chillies, and asafoetida. Sauté for a minute.
4. Add the chopped cabbage and sauté until it becomes tender.
5. Add the tamarind pulp, jaggery, and salt. Mix well.
6. Cook for a few more minutes until the flavours blend together.
7. Serve the cabbage pachadi as a side dish with steamed rice or as an accompaniment to dosas and idlis.
6. Cabbage Rolls - An Indo-Chinese Fusion:
Our final destination takes us to the realm of fusion cuisine, where Indo-Chinese flavours collide to create delectable Cabbage Rolls. This innovative dish combines cabbage leaves stuffed with a flavorful mixture of vegetables and spices, resulting in a perfect blend of crispiness and spiciness.
Ingredients:
- 10-12 large cabbage leaves
- 1 cup mixed vegetables (carrots, bell peppers, beans), finely chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon chilli sauce
- 1 teaspoon vinegar
- Salt and pepper to taste
- Oil for cooking
Method:
1. Blanch the cabbage leaves in boiling water for a minute. Drain and set aside.
2. Heat oil in a pan and add minced garlic. Sauté for a minute.
3. Add the chopped onions and mixed vegetables. Cook until they turn tender.
4. Add soy sauce, chilli sauce, vinegar, salt, and pepper. Mix well.
5. Take a cabbage leaf and place a spoonful of the vegetable mixture at one end.
6. Roll the leaf tightly, tucking in the sides to form a roll.
7. Repeat with the remaining cabbage leaves and filling.
8. Heat oil in a pan and place the cabbage rolls, seam-side down.
9. Cook until the rolls turn golden brown and crispy on all sides.
10. Serve hot with a side of chilli sauce or as an appetiser for a delightful Indo-Chinese experience.
As our journey through the versatile world of cabbage comes to an end, it's clear that this humble vegetable holds a special place in Indian cuisine. From Kerala to West Bengal, from South India to North India, cabbage shines in a variety of dishes, showcasing its ability to adapt and transform. So, the next time you come across a head of cabbage, let your creativity run wild and explore the multitude of flavours that this remarkable vegetable has to offer.
