This recipe comes from my sister in-law in Delhi. It is lightly spiced. Serves 4-6
Ingredients
| • | 1 cabbage (1kg. approximately) |
| • | 1 1/2 tsp. vinegar |
| • | 1/4 tsp. salt |
| • | For stuffing: |
| • | 2 medium potatoes, boiled and peeled (can be cooked in a microwave and peeled) |
| • | 2 tbs. cooking oil (olive is good) |
| • | 1/2 tsp. cumin seeds |
| • | 3/4 tsp. salt |
| • | 1/4 tsp. chilli powder (to taste) |
| • | 2 green chillies |
| • | 1/4 tsp. Garam Masala |
| • | 1/2 tsp. dry mango powder or amchoor (or 1 tbs. lemon juice) |
| • | For coating |
| • | 2 tbs. yoghurt |
| • | 11/2 tsp. turmeric powder |
| • | 1/4 tsp. salt |
Instructions
| 1. | Preparing the cabbage: |
| 2. | Wash cabbage, turn upside down on a chopping board, cut around the stalk and pull it out gently. You are left with a hollow cavity in the centre of the cabbage. Take out a little more of the leaves to make the hollow wider, so that you have a reasonable size cavity left for the filling. |
| 3. | Sprinkle 1/4 tsp. salt and vinegar in this cavity and leave aside. |
| 4. | Making and filling the stuffing: |
| 5. | Chop boiled potatoes into small pieces |
| 6. | Heat oil in a wok or kadhai. |
| 7. | Add cumin seeds and let them splutter. |
| 8. | Add potatoes, chilli powder, green chillies, salt, garam masala and mango powder and stir fry until all spices are mixed with the potatoes. |
| 9. | Take off the fire. |
| 10. | Turn the prepared cabbage over and drain out the salt and vinegar. |
| 11. | Stuff the hollow cavity with the potato mix. |
| 12. | Coating & cooking |
| 13. | Mix yoghurt and turmeric and cover the cabbage in this mix with your hands. |
| 14. | Make a few stabs in the cabbage for this coating to seep in. |
| 15. | Place in a greased baking dish, cover with aluminium foil and cook at 225 C for 30-40 minutes or until cabbage lookes cooked. Oven and cooking times vary. |
| 16. | Take out of the oven, place on a serving dish and serve hot with Chapatti. |
Notes
| • | You can use a different stuffing of your choice and make your own variations. |
| • | Tips for cooking with yoghurt: |
| • | Use full fat yoghurt, if possible. Skimmed milk yoghurt can sometimes curdle during cooking. If you wish to use low fat yoghurt, add 1 heaped teaspoon plain flour or corn flour per cup of yoghurt. This will stop it from curdling. |
| • | Make sure that the dish you are cooking is at room temperature. If yoghurt is cooked straight from the fridge, it may curdle. |
| • | Substitute sour cream for yoghurt, using only half the amount. |