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.
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.


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

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

  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.

  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!

  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.

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

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

  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.

  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.

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

  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.

  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.

  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.