Sunday, 14 October 2012

Gujerati(ish) cabbage curry


(Requested by Blue Witch.  The most appealing cabbage ever?)

For two with other dishes:

Half a savoy cabbage**
Half a medium onion
1 teasp. each black mustard seeds, fennel seeds, kalonji*
1-2 small dried red chillis.
Salt
Vegetable oil
Garam masala

* You can leave this out, but don’t omit the mustard or fennel. 
** Save the other half as cow bait.

·         Finely shred the cabbage and slice the onion.

·         Heat some oil in a heavy flameproof pan and chuck in all the spices.

·         Cook until the seeds start jumping and the chillis turn blackish.

·         Add the onion and cook until it starts to brown.

·         Add the cabbage and a little water and salt.  Stir and cook until the cabbage wilts, then add 1 teasp. garam masala.

·         Cover and cook in a slow oven (gas 3) for half an hour or so.

13 comments :

  1. That sounds gorgeous, despite its name. Cabbage curry just doesn't cut it, does it? But I want to eat this.

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  2. I have a cabbage that I was wondering what to do with. This looks just the job. :)

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  3. So I'm a cabbage eh? I've been called many things in my time, but never a cabbage. We obviously didn't talk for long enough when we met ;)

    But thanks for the recipe. We picked a 3 kg cabbge yesterday and I was wondering what to do with it. Cabbage soup doesn't appeal, but this just might do it.

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  4. there's an awful lot of cooking going on round here, as one who has also never made the same thing twice but not on purpose, and for whom making anything edible is a miracle this is just depressing!

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  5. I love cabbage, BW, I think its connotations are much maligned.

    And Zig, making good cake, like Tim making good pastry, proves both of you are real cooks at heart.

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  6. BTW, I'm cooking it right now for lunch.

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  7. As the Shah is of Gujarati persuasion, I will try this out on him once he is back from the land of sand!

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  8. I trust I havn't seriously poisoned anyone. I remember it being quite nice, for cabbage, but didn't intend to set expectations too high.

    BW, it was the cabbage I meant to say was appealing, not y - oh. And aaargh! Tim, throw that spade out of the hole.

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  9. I tried it and added some cream at the end as I like my curries creamy and it tasted delicious. Even my eldest son (16) liked it although my youngest (11) didn't. I ate it with some red quinoa which gave a nice crunch and some mashed potato. Not very authentic I know but still very tasty.

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  10. Kalonji is wonderful - I wouldn't miss it out for anything. This sounds like a wonderful way to deal with cabbage.

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  11. Having now tried it... my verdict is, most delicious, but as a different and tasty way of serving cabbage as a side dish. Not really a 'curry' IMHO. I shall call it 'Indian spiced cabbage' when I serve it, which I shall do regularly. Thanks Tim.

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  12. The cream sounds like a good idea, Sarah. Or maybe yogurt? I'll try that. No idea what red quinoa is I'm afraid (I've led a sheltered life...) And we'll draw a veil over the mashed potatoes!
    Mig - I shall pick up a bag of kalonji next time I venture up the Exotic Supermarket in the Oxford Road, and add some to everything, including mashed potatoes.
    Blue Witch - yes, a side dish, and yes, I used the word 'curry' very loosely (not having taken into account how precise you are ...) Thanks, glad you liked it.

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  13. Oh and Sarah, just in case you see this - I can now, at last, read your blog, and am following - but it won't let me comment. Tells me I need to be using IE 9. Which I already am. Duh. Never mind; we'll beat the technology eventually.

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