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Intimidated By Cabbage..all Tips, Tricks, Recipes Welcome

Discussion in 'Recipe Central' started by hermitcrab, Feb 1, 2020.

  1. hermitcrab

    hermitcrab Platinum IL'ite

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    I am intimidated by cabbage, but will love to include it in my diet. We do not have many fresh vegetables, available where I live. But cabbage is everywhere. We did not eat cabbage, growing up. Need of the hour is that I start eating cabbage. When I buy it, I let it sit in fridge indefinitely and dry up. I can't even cut it.
    I will say I am very efficient in cooking and make tasty food, but for me it is about efficiency and not a hobby or art.
    Cabbage brings me to a screeching halt when I am blazing through my cooking, being efficient and unknowingly see the cabbage from 3 weeks back, sitting in fridge.
    Please share your cutting tips, how to buy tips, how to cook and how to store.
    I love to eat vegetarian food and cabbage can be my go to veggie, if I am not so scared of it. Please help.
     
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  2. radv

    radv Gold IL'ite

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    Amazingly humorous write up.

    You made my day.
     
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  3. MalStrom

    MalStrom Platinum IL'ite

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    The usual suspects are cabbage poriyal/thoran, koottu etc. I like to roast cabbage “steaks” and serve with sour cream. Another great recipe is a vegetarian version of stuffed cabbage rolls, which are usually made with beef. Or cabbage soup.
     
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  4. radv

    radv Gold IL'ite

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    Cabbage subzi


    1 cup green cabbage chopped

    2 tablespoons oil

    A pinch of hing powder

    1/2 teaspoon each of mustard seeds, haldi powder, coriander powder

    Green chili and salt to taste

    Fresh green coriander chopped


    Heat oil in a karahi

    Add mustard seeds, hing,green chili

    As mustard seeds start to splutter add cabbage

    Mix well and keep stirring every now and then till raw smell is gone

    Add salt, haldi and coriander powder and mix well

    Now add 2-3 tablespoons water and keep stirring at little intervals.
    When water evoperates sabzi should be ready

    If not, add 2-3 tablespoons water again and let it get evoperated.

    Garnish with chopped fresh coriander (optional).
     
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  5. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello: That’s fine and quick sabji without much humdrum.
    I prefer to shred the tender cabbage leaves after making a tiny role of it.
    With some circular or annular shreds the long shreds as gets cooked adds to aesthetics.
    2. The hing powder when added after the splutter of mustard is complete and flame extinguished would not be burnt but flavour retained with little heat and get gently fried.
    Indolin a chemical in cabbage is said to improve memory of one kind. It could be long one or short one. They even call it chemical memory!
    Cabbage padding around knee for few hours believed to diminish knee cap arthritis! Health capsules says so.
    3. A tiny piece of ginger added to in the beginning after splutter of mustard believed to be good to digestion as it neutralises when cabbage sabji produces slight gas in stomach.
    Thanks and Regards.
    God - if only you had not provided stomach, the mankind would have been so peaceful.
     
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  6. Thyagarajan

    Thyagarajan IL Hall of Fame

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    :hello:My reply at #5 here might help you.
    2. I think I should add about buying, cutting or chopping the cabbage.
    3. While buying look for tenderness of the leaves and colour. For better taste slightly greenish is better than whitish.
    4. The stems in each leaf better discard in case of delicate stomachs.
    5. Take out the core in conical fashion and loosen the tightly packed leaves and cut the leaves to thin long strips or broad strips. Broad strips rolled and cut again into smaller annular rolls.
    Best wishes.
    Thanks and Regards,
     
    radv likes this.
  7. shravs3

    shravs3 Finest Post Winner

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    Cabbage koftas, Cabbage Pulao, Cabbage wraps etc
     
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  8. IL86

    IL86 Silver IL'ite

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    Cabbage vangibath preparing exactly as normal vangibath but use cabbage instead of brinjal. It tastes really good.
     
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  9. virtualkv2020

    virtualkv2020 Platinum IL'ite

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    After eating cabbage latcha salad I couldn't resist asking the chef.He was happy to demonstrate it. The recipe calls for mixing lots of thin strips of cabbage with few julienne cut of carrots, onions, green bell pepper.Add cilantro,salt, black salt, chat masala,red chilli powder, lime juice.Toss well and serve as a side with Hariyali murg kebab.
     
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  10. hermitcrab

    hermitcrab Platinum IL'ite

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    Thanks!
    I tried my hand at cabbage and looks like boiled stuff. I cannot throw it out, as of now. Have put it in fridge.
     

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