Veg Sandwich

I have tasted this during my school days. I used to study in a residential school where they serve some healthy snacks in the evenings. One among them is this snack.

Ingredients:

Bread slices – 8

For the stuffing –

Onion – 1 cut into small pieces

Shredded Cabbage – 1 cup

Shredded carrot – ½ cup

Green chilli – 2 chopped into small pieces

Mustard + Cumin - ½ tsp

Salt

Turmeric – 1 pinch

Oil – 1 tbsp

Method:

Heat the pan with oil. When is warm enough, add mustard seeds. Once they splutter, add chopped green chilli. Saute for a minute and then add onion with a pinch of salt. Fry the onion till it turns transparent. Now add the shredded cabbage and carrot. Sprinkle some salt and turmeric powder. Stir everything and cook the vegetables covered till tender.

Trim the dark edges, place the stuff on one slice and cover it with another slice. Cut them into 2 triangles.

Cabbage with Egg

Cabbage is popular for its versatility and strong flavour. Cabbage ranked in our WHFoods rating system as an excellent source of vitamin C and a good source of vitamin A. Cabbage is very impressive in preventing intoxication. This recipe is a nice combination of protein rich eggs and the vitamins rich cabbage.

Ingredients:

Shredded Green Cabbage – 2 cups
Egg – 2 to 3
Green chilli – 2-3 chopped finely
Ginger Garlic paste – 1 tsp
Salt
Oil – 2 tbsp
Method:
Heat a wide bottomed pan with oil.
When it is hot enough, and add green chilli and cabbage. Fry a minute 
Now break the eggs and drop the yolks. 

Stir everything until the eggs get scrambled.
Cover the pan with lid for 3-4 min and allow the cabbage to get steam cooked.
Remove the lid, stir everything and cook for another 4-5 minutes.

If you wish you can add chopped coriander at the end.
Remove from the fire.
Serve it with roti.

Cabbage with toor daal

This is a nice recipe with the combination of daal and vegetable. This can be served as a side dish or as a main dish.

Ingredients:

Shredded Cabbage – 2 cups

Toor dal – ½ cup

Grated Coconut (Fresh)– ¼ cup

Green chilli - 4 – 5

Salt

For Seasoning;

Red chilli (Dry) – 1 or 2

Curry leaves – 1 string

Mustard – ½ tsp

Cumin / Jeera – ½ tsp

Oil – 2 tbsp

Boiled toor daal, cabbage, fresh coconut

Wash and soak the toor daal in 1 cup of water for 30 minutes and pressure cook until 1 whistle or cook normally until it is just done and should not be too mushy and be able to press in between the fingers.

Boiled toor daal

Heat a pan with 2 tbsp of oil. When it is hot enough, add the entire seasoning items Red chilli, mustard, cumin, curry leaves one after the other.

Slit the green chillies into 2 to 4 pieces and add to the seasoning and fry for a minute.

Now add the shredded cabbage, salt and turmeric powder and stir momentarily. Cover the lid and allow cabbage to cook with the steam itself. No need to add water.

When the cabbage is almost done, add the boiled toor daal and grated coconut and mix every thing and cook for few minutes and remove from the fire.

This goes well with rice or roti or even with pita bread.

Cabbage with Green pea

A simple stir fry with perfect colour combination. Cabbage is a leafy vegetable with loads of health benefits that include treatment of constipation, stomach ulcers, headache, excess weight, skin disorders. Did you know that the cheap, humble looking and so widely used cabbage could work miracles? yes, Doctors advices the breast feeding mothers to place the fresh cabbage leaves on their breast to melt the milk curdles.

Ingredients:

Grated Cabbage – 2 cups
Green pea – ½ cup
Green chili - 4 – 5
Turmeric – 1/4th tsp
Salt

For Seasoning:
Red chilli (Dry) – 1 or 2
Curry leaves – 1 string
Mustard – ½ tsp
Cumin / Jeera – ½ tsp
Oil – 2 tbsp

Method:

Heat a pan with 2 tbsp of oil. When it is hot enough, add all the seasoning items Red chilli, mustard, cumin,  curry leaves one after the other. Slit the green chillies into 2 to 4 pieces and add to the seasoning and fry for a minute. Now add the shredded cabbage, green pea, salt and turmeric powder and stir momentarily. Stir the cabbage for a minute or two with out covering the lid and until the raw smell goes. Sprinkle about 2-3 tbsps of water, cover the lid and allow the cabbage and the green pea to cook with the steam itself under medium flame.

Cabbage with green pea

This goes well with rice or roti or even with pita bread.

Cabbage Manchuria

This is a different variety of manchurian recipe using cabbage and yet retains the similar taste as the other manchurian varieties have.

Cabbage manchuria

Ingredients:
Cabbage chopped into thin strips – 3 cups
Corn Flour – 2 tbsp
Plain Flour – 3-4 tbsp
Chilli powder – ½ tsp
Salt
Cumin
Ginger - finely chopped – 1 tbsp
Garlic - finely chopped – 1 tbsp
Soya Sauce – 2 tbsp
Vinegar – 1 tbsp
Chilli Sauce – 1 tsp
Capsicum – 1 medium chopped
Onion – 1 medium chopped
Green chilli – 2-3 chopped
Carrot grated – 3 tbsp
Lettuce chopped into thin strips – ½ cup

Capsicum, Garlic, Coriander, Carrot, green chili, ginger and onion

Method:

To the chopped cabbage add corn flour, plain flour, salt, chilli powder and cumin and add little bit of water just to bind the flours and cabbage together.

Heat a pan with oil to deep fry the cabbage mixture. When the oil is hot enough drop the cabbage mixture slowly in the form of thin strips. Fry until it is done, drain the excess oil and keep it separately.

Take another pan with 1-2 tbsp of oil. When it is hot add capsicum, green chilli, ginger and garlic. Sauté for a minute and then add the rest of the ingredients like carrot, onion, chilli sauce, soya sauce Vinegar, lettuce and stir once.

 Now add the fried cabbage and stir every thing and close the lid.

 Allow it to absord all the flavours and remove from the fire and serve it immediately.

Yummy yummy.....quick....

Cabbage Pakoda / Fritters

Few people don’t eat onion either due to the religious reasons or due to their body tendency or during any medication. Cabbage is nice replacer for onions due to its layered texture. I have added carom seeds in this recipe for two reasons. One, the carom seeds / vaamu are good for digestion and two, they have the unique flavor which overrides the cabbage smell.

Cabbage pakoda in the bed of cabbage leaves

Ingredients:

Cabbage, shredded – 1 cup
Carom seeds / Vaamu – 1 tsp
Basin / Gram flour – 3 tbsp (Heaped)
Rice Flour – 3 tbsp (Heaped)
Salt
Green chili – 2 slit them and chop into 1 inch size
Oil to deep fry
Water – 3 – 4 tbsp

Method:

Heat a pan with oil .Whilst the oil is heating, mix the chopped onion with salt, green chili, Carom seeds, gram flour and rice flours thoroughly. Now add about 3-4 tbsp of warm oil into the cabbage mixture.Mix the ingredients well, so that they resemble crumbs.Now sprinkle 3 – 4 tbsp of water and mix every thing thoroughly. (If necessary add bit more ).

Cabbage Pakoda mixture

When the oil is hot enough, pick small amounts of mixture and slip into the oil slowly.Occasionally turn the pakodas, so that they get cooked equally on all the sides.Drain them on to a paper towel and serve them warm.

 Cabbage pakoda

Cabbage Carrot Stir Fry

This is the most easy peasy simple stir fry with less oil and less time to cook. The beauty of the recipe lies in the way the vegetables are grated.

Cabbage, Capsicum and Carrot

Ingredients:
Grated Carrot - 1 cup
Grated Cabbage -  1 cup
Capsicum - cut into thin strips - 1/2 cup
Corriander Powder - 1 tsp
Cumin powder - 1/2 tsp
Salt
Oil - 2 tbsp

Method:

Heat a deep pan with 2 tbsp of oil. When it is hot add all the veggies and stir for 2 minutes. Now sprinkle some salt, Corriander powder and Cumin powder. Stir once and cover it with a lid and allow the veggies to steam cooked for another 2 minutes.

Check the texture, if it half cooked and still retains the crunchiness turn off the heat. Do not over cook the vegetables. As we have grated them finely, it won't take long to get cooked. 

                                                      Cabbage and Carrot fry with Capsicum