Cabbage Recipes

http://www.bonappetit.com/recipe/caraway-cabbage-chips-with-dill-yogurt

Cabbage Chips
Ingredients

SERVINGS: 4

8 innermost green cabbage leaves, ribs removed, leaves cut into quarters
Olive oil (for brushing)
Toasted caraway seeds (for sprinkling)
Kosher salt and freshly ground black pepper
1 finely grated garlic clove
1 cup plain yogurt
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice

Preparation
Preheat oven to 200°. Divide between 2 wire racks set inside rimmed baking sheets. Brush with oil; sprinkle with caraway seeds and season with salt and pepper. Bake until crisp, 2–2½ hours. Mix together garlic, yogurt, dill, and lemon juice; season with salt and pepper. Serve with chips.

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http://www.vegrecipesofindia.com/cabbage-upkari-recipe/

Cabbage Upkari (with chickpeas)

cabbage upkari - cabbage steamed with coconut and chana dal
AUTHOR: dassana
RECIPE TYPE: side
CUISINE: konkani, indian
SERVES: 5-6
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
2 small cabbage or 1 large cabbage
¾ cup chana dal/split & skinned bengal gram
¾ cup fresh grated coconut or dessicated coconut
1 medium size onion, chopped
4-5 garlic, crushed or chopped
1-2 sprig curry leaves
1 green chili, chopped
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp turmeric powder
½ tsp red chili powder (optional)
3 tbsp oil
a pinch of asafoetida (optional)
½ cup chopped coriander/cilantro leaves for garnish
salt to taste

INSTRUCTIONS
soak the chana dal in water for 1 hour.
heat oil in a pan and splutter the mustard seeds and fry the cumin seeds.
add the onions and saute them till they become transparent.
now add the garlic and curry leaves and fry for a minute or two.
add the cabbage, chana dal, green chilies.
add the spice powders and salt.
mix everything and cover and cook the cabbage.
after 10-15 minutes, when the cabbage is half cooked, add the grated coconut.
cover and cook for some more 15-20 minutes till the chana dal is cooked.
garnish with coriander leaves and serve cabbage upkari hot with chapatis, dal and rice.

NUTRITION INFORMATION
SERVING SIZE: 5-6

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Cabbage Vepudu
Prep & Cooking: 25 mts
Serves 3-4 persons

Andhra

Ingredients:

3 cups chopped cabbage
1 onion, very finely chopped
1/4 tsp turmeric pwd
1 tsp chilli pwd (adjust)
1/2 tsp coriander pwd
big pinch cumin pwd
1 tbsp chopped coriander leaves
salt to taste
2-3 tsps oil

For seasoning/poppu/tadka:
1/2 tsp cumin seeds
2 cloves garlic, crushed
few fresh curry leaves

1 Par-boil cabbage with pinch of turmeric and salt to taste. Drain and keep aside.
2 Heat oil in a cooking vessel, add the cumin seeds and let them turn brown. Add the garlic and curry leaves and saute for a few seconds.
3 Add the chopped onions and saute till transparent. Add chilli pwd, cumin pwd and coriander pwd and combine well.
4 Add the par-boiled cabbage and combine. Stir fry for a few more mts till the flavors blend and the cabbage retains a bit of crunch. Garnish with coriander leaves.
5 Serve with rice and rasam.

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