Tuesday, 4 May 2010
Can you believe this vegetable is actually packed with a lot of goodness and that even one serving of this every week can reduce risk of prostate cancer in men? While there are numerous benefits of this vegetable, I somehow am unable to get myself to like it. My husband’s dislike for this vegetable is even worse; he would just rush me past the place where the shop stocks cabbage so I do not buy it. Though I may dislike this vegetable I really like the colours that it comes in. The red (appears more violet to me) cabbage and the green cabbage have such beautiful colours. The cabbage we used to get in supermarket used to be quite over mature and not tender. We then tried to get some occasionally from the farmer’s market.
I did get a cabbage couple of weeks back and yes it did take me over two weeks to gather the willingness to eat it. I am glad cabbages we get in this part of the world last this long. I was sure I will have to disguise it quite well so it is palatable for me and my husband. If you indeed like cabbage then this is a different recipe and a nice change. Here is how I did just that..
A small bunch coriander leaves
1 tablespoon Channa dal (optional)
1 teaspoon Urd dal (optional)
1 inch long ginger piece
3 green chillies
1 tablespoon grated coconut or coconut powder (optional)
1 cup shredded cabbage (you could grate if you like)
1 onion sliced
1 teaspoon mustard seed
1 cup cooked rice
Salt as required
Dry roast the channa dal followed by urd dal until golden brown. After it cools, grind along with chilles, coriander leaves, ginger and coconut. If you are running out of time or stock, then skip the dals. In a wok or saucepan add 2 teaspoons oil and allow the mustard seeds to splutter in it and add asafoetida. Add the onions and cabbages and cook until done. I would prefer not to overcook the cabbage as it may be nice if left a bit crunchy but if you wish, you could cook it very well. Add the ground paste and cook for until raw smell goes away. Add the cooked rice and required amount of salt and cook for a couple of minutes. If you wish, squeeze some lime juice before serving. Enjoy the rice with some raita.