Cabbage savouries

The cabbage is often ignored and its importance as a versatile and flavourful vegetable is not much appreciated in the world. It is however, one of the best year-round vegetables, though the winter variety is
certainly better. In India, cabbages grow in most parts of the country during winter; in
summer, they are grown on hill slopes and transported to the plains. The less frilly summer cabbage usually has darker green leaves, while the common winter variety is crisper and a light green in colour.
The red cabbage is particularly popular in Austria and Hungary and is excellent eaten raw as salad, tossed in vinegar or lemon juice to retain its colour. The cabbage lends itself as an accompaniment to meat dishes.
The vegetable is cooked in different ways in different states. An important rule to remember is that the cabbage always tastes better when not overcooked.

When buying cabbage look for firm Iheads that appear heavy for their size. Also ensure that the outer wrapper leaves are not too loose. Stored in a plastic bag in the fridge, a cabbage should keep for a week or more. The cabbage is often ignored and its importance as a versatile and flavourful vegetable is not much appreciated in the world. It is however, one of the best year-round vegetables, though the winter variety is
certainly better. In India, cabbages grow in most parts of the country during winter; i n summer, they are grown on hill slopes and transported to the plains. The less frilly summer cabbage usually has darker green leaves, while the common winter variety is crisper and a light green in colour. The red cabbage is particularly popular in Austria and Hungary and is excellent eaten raw as salad, tossed in vinegar or lemon juice to retain its colour. The cabbage lends itself as an accompaniment to meat dishes. The vegetable is cooked in different ways in different states. An important rule to remember is that the cabbage always tastes better
when not overcooked. When buying cabbage look for firm Iheads that appear heavy for their size.
Also ensure that the outer wrapper leaves are not too loose. Stored in a plastic bag in the fridge, a cabbage should keep for a week or more.

CABBAGE PARUPPUCURRY
(Serves 4)
Ingredients:500 gm cabbage
112 tsp turmeric
1 tsp mustard seeds
1 sprig curry leaves
2 whole red chillies broken into pieces
112 cup moong dal
1 112 tbsp. Oil
2 tbsp black gram
2 tbsp. Grated coconut
salt to taste

Method: Soak moong dal for two hours. Cut cabbage into thin slivers
and steam cook with salt and a sprinkling of water. (This can be done easily by cooking the vegetable with very little water in a pressure cooker without the weight.) Ensure the vegetable is not overcooked.
Heat oil and add mustard seeds, when seeds begin to splutter, add black gram and red chilli, curry leaves and moong dal and fry for a minute. Add cabbage and grated cocon~t and fry till the water evaporates.
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CABBAGE RABRI
(A thick delicious cabbage pudding)
Ingredients:
10 almonds
10 cashew nuts
1 teaspoon cardamom powder
A pinch of green colour
(optional)
1 litres/2.1 quarts milk
2 cups chopped cabbage
1 cup sugar
1 cup light cream
Method:

Grate half of the nuts and chop the other half.2) Boil the milk, add the cabbage and cook on a very slow fire stirring constantly until the mixture is thick. Do not allow cream to form on the surface. Now add the grated nuts and the sugar and continue to cook until the mixture is very thick and creamy. Cool. Add the cream and the cardamom powder, stir, and pour into a bowl Garnish with the chopped nuts coloured green. Serve chilled.
To colour nuts ,chop or cut the almonds and cashew nuts into thin .sliv.ers. Sprinkle some colour. Allow to dry before use

Shona Adhikari