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5 Chef-Approved Recipes To Give Boring Old Cabbage A Tasty Twist

Dish up quick fuss-free cabbage recipes that can work as a side dish or a full-blown meal.

Team ZZ

Cabbage, a member of the brassica family, is quite versatile as it can be used for a quick salad, fuss-free sandwiches, zingy side dishes, or a full course meal. With that being said, here's a list of some tasty chef-approved cabbage recipes anyone can try.

1. Coleslaw salad by Kunal Kapur

Coleslaw, a cabbage salad, is said to have originated in the Netherlands. Later, this delicacy became an integral part of American cuisine. Here's how you can try this cabbage recipe in chef Kunal Kapur style.

Ingredients

Coleslaw salad 

Cabbage, shredded – 1½ cup

Carrots, shredded – 1cup

Capsicum, shredded – ¼ cup

Onions, grated – 1 tbsp

Spring onions, chopped – ¼ cup

Mayonnaise – ½ cup

Milk – 4 tbsp

Mustard powder – 1 tsp

Pepper – ½ tsp

Salt – to taste

Sugar – 2 tsp

Lemon – 1

Coleslaw taco

Coleslaw — 1/2 cup 

Roti – 1

Aloo jeera – ¼ cup

Spring onions, chopped – a handful

Method:

For the salad:

  1. Take a big mixing bowl and add all the shredded vegetables to it.
  2. Add the grated onion, spring onions, mayonnaise, and milk.
  3. Add in the mustard powder, pepper, salt, sugar, and juice of 1 lemon. Mix everything well.
  4. Transfer the salad to a serving platter and garnish spring onion before serving.

For phulka taco 

  1. Take a phulka and place the coleslaw in the centre.
  2. Next, add some leftover aloo jeera sabzi on the top.
  3. Now, garnish with some spring onion and fold it like a taco and it's ready to serve.

2. Momo ka Mama by Pankaj Bhadoria

India's first Masterchef Pankaj Bhadoria’s “momo ka mama” aka dimsum is a must-try dish for intimate events like parties or family get-togethers. Assemble the ingredients and follow chef Bhadoria’s method to make momos with cabbage.

Ingredients:

Chopped fresh coriander - 2 tablespoons 

Green onions - 2 (cut into 2-inch pieces)

Garlic clove - 1

Peeled fresh ginger - 1 (½-inch) piece 

Sliced cabbage - 1 cup

Soya sauce - 1 tablespoon 

Kosher salt - ¼ teaspoon 

Pepper - ¼ teaspoon

Bread crumbs - 2 tbsp 

Wanton wrapper - 20 

Sesame oil - 2 teaspoons 

Asian chilli sesame oil or other chilli oil - ½ teaspoon

Method:

  1. Add coriander, onions, garlic, and ginger to a food processor; process until finely chopped.
  2. Add 1 cup cabbage, salt and pepper; pulse it until finely chopped.
  3. Add bread crumbs, and mix it. Transfer cabbage mixture to a bowl.
  4. Moisten the edge of the wanton wrapper with water. Work with 1 skin at a time (cover remaining skins to keep them from drying).
  5. Place about 1 tablespoon mixture into the centre of the circle.
  6. Gather up edges of skin around filling; squeeze the skin lightly to adhere to filling, leaving the top of the dumpling open.
  7. Repeat the procedure with the rest of the skins and filling.
  8. Place dumplings in a large bamboo steamer lined with parchment paper. You can also use cabbage leaves.
  9. Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm.
  10. Drizzle the Asian chilli oil over the dumplings.

3. White tea bouillon by chef Ramalingam

The next on the list of cabbage recipes is a soup infused with white tea leaves. Chef Ramalingam's cabbage soup recipe is quick and easy to try.

Ingredients:

Chamraj white tea - 2 gm

Carrot - 20 gm

Beans - 20 gm 

Broccoli - 20 gm 

Red cabbage - 20 gm 

Green tea leaves - 5 gm

Black pepper powder - 5 gm

Celery - 5 gm

Baby corn - 20 gm 

Vegetable stock - 200ml

Cabbage - 30 gm

Chicken or prawn (optional) - 50 gm

Salt to taste

Method:

  1. Add broccoli, carrot, cabbage, baby corn, celery leaf, red cabbage, and beans in vegetable stock and water and boil it.  
  2. Add chicken or prawns (optional).   
  3. Add salt to taste and pepper. For seasoning, add in the white tea and green leaves and let them infuse. 
  4. Garnish with young tea buds and serve it.

4. Cabbage paratha recipe by Sanjeev Kapoor

Well, it's time to try an exclusive recipe by India's most loved chef, Sanjeev Kapoor.

Ingredients: 

Cabbage - 1 cup (grated)

Wholewheat flour - 1 1/2 cups

Gram flour - 1 cup

Carom seeds - 1/2 teaspoon

Green chillies - chopped 1-2

Asafoetida - a pinch

Red chilli powder - 1/2 teaspoon

Salt to taste

Fresh coriander leaves, chopped - 2 tablespoons

Milk as required

Oil - 2 teaspoons

Ghee as required

Method

  1. In a bowl, mix whole wheat flour, gram flour, carom seeds, green chillies, asafoetida, red chilli powder and salt. Add cabbage and coriander leaves and mix them well.
  2. Add a little milk and knead it into a semi-soft dough. Add sufficient oil and knead again. 
  3. Now, Cover the dough with a damp muslin cloth and let it rest for 10-15 minutes.
  4. Divide the dough into equal portions and make small balls. Dust each ball with dry flour and roll out into a paratha.
  5. Heat a non-stick tawa on a medium flame. 
  6. Place a paratha on it and cook for 1 minute. Flip, apply a little ghee and flip again. Apply a little ghee on the other side too and continue to cook, both sides, till they are evenly cooked.
  7. Repeat the same process with the rest of the paranthas. 
  8. Serve while hot with a pickle of your choice or some curd.

5. Cabbage foogath by Tarla Dalal

For the unversed, cabbage foogath is a Goan veggie preparation made with spices. This is how you can prepare this coastal delicacy:

Ingredients 

Shredded cabbage - 3/4 cup 

Coconut oil or any other or any refined oil - 1 1/2 tbsp 

Mustard seeds - 1 tsp 

Urad dal (split black lentils) - 1 tsp

Curry leaves - 4 to 5 

Green chillies - 2 (slit)

Boiled green peas - 1/2 cup

Ginger - 1 tsp grated 

Salt to taste

Freshly-grated coconut - 1/4 cup

Method:

  1. Heat the oil in a non-stick pan and add the mustard seeds.
  2. When the seeds crackle, mix the urad dal, curry leaves, and
    green chillies. Saute them on a medium flame for a few seconds, while stirring continuously.
  3. Now, add the cabbage, green peas, ginger and salt; mix
    well and cook on a medium flame for 2 to 3 minutes,while stirring occasionally in between.
  4. Add the coconut. Mix gently and cook on a slow flame,
    while stirring for another couple of minutes. 
  5. Turn off the heat and serve the hot cabbage foogath.

Cabbage is packed with nutrients. By including this leafy vegetable in your diet, you can treat your body with loads of antioxidants and vitamin C. The above-listed recipes will get you hooked to the vegetable.

Photo: Shutterstock
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