Cabbage Stir Fry

#CabbageStirFry : #Cabbage is actually a leafy vegetable as the dense leaved head of the Cabbage plant is consumed. It  is a versatile vegetable and are mostly used in the preparation of salads world over. It takes prime part in Chinese cuisines. In India too tasty curries are made from cabbage. In our Tamilian cooking dishes such as stir fry, koottu, salads, soups are made using cabbage.

Cabbage is a good source of beta-carotene, vitamin C and fiber.
The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds, lesser in young vegetative tissue, and they decrease as the tissue ages.

Cooked cabbage is often criticized for its pungent, unpleasant odour and taste. These develop when cabbage is overcooked and hydrogen sulfide gas is produced.

Source : http://en.wikipedia.org/wiki/Cabbage

Here comes the recipe :

Ingredients :
1 1/2 cups                                     Cabbage nicely chopped
1 small size                                    Onion, nicely chop
1 or 2                                            Green chilly, chop nicely
1 pinch                                          Turmeric powder
1/4 Tsp                                          Red chilly powder
5                                                    Curry leaves
small quantity                                 Coriander leaves
a small piece                                  Ginger [ optional ]
4 or 5 leaves                                  Spinach [ optional ]
3 Tsp                                             Coconut scrapings
1/2 Tsp                                          Salt

To Temper :
1/2 Tsp                                        Mustard
1 Tsp                                          Urad dal
1/2 Tsp                                        Oil

Method :
Take 1/2 cup of water in a pressure cooker/pan.
Add turmeric powder, red chilly powder and salt.
Mix well and then add cabbage.
Pressure cook for a whistle.
Immediately release pressure and strain through a colander to remove cooked water.
Keep aside.
Heat a kadai with oil and crackle mustard seeds first.
Now add urad dhal and roast till it becomes golden color.
Then add curry leaves, green chilly, chopped onions, smashed pieces of ginger and a pinch of turmeric powder.

Saute for 2 minutes.
Now add cooked cabbage and keep stirring over a HIGH flame.
Add coconut scrapings & nicely chopped spinach leaves and mix well.

Keep stirring for a minute to remove any excess water.
Transfer into a serving bowl and garnish with coriander leaves.

An excellent side dish for sambar and rasam rice. 

Other recipes you might like to try

Cabbage Chutney

Cabbage Lentil

Cabbage Pepper Stir Fry

Cauliflower Poriyal

Snake gourd stir fry

Vegetable strir fry/Poriyal/Thuvatal

Dry curry/Masala curry

Variety of Curry Recipes

Ideas for Breakfast/Dinner

Lunch Recipes

Recipe Index