Cabbage With Onions Recipe
Ingredients
| 1 medium-sized head of cabbage | ||
| 2 1/2 medium-sized onions | ||
| Vegetable oil | 9 Tablespoon | |
| 6 whole fenugreek seeds | ||
| Cumin seeds | 1/2 Teaspoon | |
| Black mustard seeds | 1/2 Teaspoon | |
| Fennel seeds | 1/2 Teaspoon | |
| 2 cloves garlic, peeled and coarsely chopped | ||
| A piece of fresh ginger, 1 inch by 1 1/2 inches, peeled and coarsely chopped | ||
| 1 medium-sized canned tomato | ||
| Turmeric | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Garam masala | 1 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
Directions
Trim away the outer damaged leaves of the cabbage, wash it, and cut it in quarters.
Remove the stem and hard core and shred cabbage lengthwise as finely as you can.
Peel 2 of the onions and cut them each into half, lengthwise.
Now slice finely into half-circles.
Heat 6 tablespoons of the oil in a 10-inch heavy-bottomed pot over medium heat, and add the fenugreek, cumin, mustard, and fennel seeds.
As the seeds start sizzling and changing color (about 10 seconds), put in the sliced onions.
Fry them over medium heat for about 3 minutes.
Add the shredded cabbage, stir a few times, put the lid on, lower flame, and cook for 15 minutes.
Uncover and cook over fairly low heat for 30 minutes, stirring occasionally to prevent burning.
Meanwhile, peel and coarsely chop the remaining 1/2 onion and put it with the garlic, ginger, and canned tomato in electric blender.
Blend to a paste.
In a skillet heat the 3 remaining tablespoons of oil.
Add the paste from the blender, the turmeric, and the green chili.
Fry, stirring all the time, for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a time to prevent sticking).
When the cabbage has cooked for 30 minutes, add this fried paste mixture, along with the salt, garam masala, and lemon juice.
Stir and let it cook for another 5 minutes.
To serve: Serve with parathas, pooris, or chapatis.
If serving with rice, serve karhi or dal and a chicken or meat dish like Chicken Cooked with Yogurt or Lamb Korma or Koftas.
Plain.yogurt or Yogurt with Potatoes would also go well with it.
Remove the stem and hard core and shred cabbage lengthwise as finely as you can.
Peel 2 of the onions and cut them each into half, lengthwise.
Now slice finely into half-circles.
Heat 6 tablespoons of the oil in a 10-inch heavy-bottomed pot over medium heat, and add the fenugreek, cumin, mustard, and fennel seeds.
As the seeds start sizzling and changing color (about 10 seconds), put in the sliced onions.
Fry them over medium heat for about 3 minutes.
Add the shredded cabbage, stir a few times, put the lid on, lower flame, and cook for 15 minutes.
Uncover and cook over fairly low heat for 30 minutes, stirring occasionally to prevent burning.
Meanwhile, peel and coarsely chop the remaining 1/2 onion and put it with the garlic, ginger, and canned tomato in electric blender.
Blend to a paste.
In a skillet heat the 3 remaining tablespoons of oil.
Add the paste from the blender, the turmeric, and the green chili.
Fry, stirring all the time, for 8 to 10 minutes (adding, if necessary, 1 teaspoon of warm water at a time to prevent sticking).
When the cabbage has cooked for 30 minutes, add this fried paste mixture, along with the salt, garam masala, and lemon juice.
Stir and let it cook for another 5 minutes.
To serve: Serve with parathas, pooris, or chapatis.
If serving with rice, serve karhi or dal and a chicken or meat dish like Chicken Cooked with Yogurt or Lamb Korma or Koftas.
Plain.yogurt or Yogurt with Potatoes would also go well with it.
Chef
