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.
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 — 1/2 cup
Roti – 1
Aloo jeera – ¼ cup
Spring onions, chopped – a handful
For the salad:
- Take a big mixing bowl and add all the shredded vegetables to it.
- Add the grated onion, spring onions, mayonnaise, and milk.
- Add in the mustard powder, pepper, salt, sugar, and juice of 1 lemon. Mix everything well.
- Transfer the salad to a serving platter and garnish spring onion before serving.
For phulka taco
- Take a phulka and place the coleslaw in the centre.
- Next, add some leftover aloo jeera sabzi on the top.
- 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.
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
- Add coriander, onions, garlic, and ginger to a food processor; process until finely chopped.
- Add 1 cup cabbage, salt and pepper; pulse it until finely chopped.
- Add bread crumbs, and mix it. Transfer cabbage mixture to a bowl.
- Moisten the edge of the wanton wrapper with water. Work with 1 skin at a time (cover remaining skins to keep them from drying).
- Place about 1 tablespoon mixture into the centre of the circle.
- Gather up edges of skin around filling; squeeze the skin lightly to adhere to filling, leaving the top of the dumpling open.
- Repeat the procedure with the rest of the skins and filling.
- Place dumplings in a large bamboo steamer lined with parchment paper. You can also use cabbage leaves.
- Working in batches, steam for 9 minutes or until filling and wrappers are lightly firm.
- 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.
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
- Add broccoli, carrot, cabbage, baby corn, celery leaf, red cabbage, and beans in vegetable stock and water and boil it.
- Add chicken or prawns (optional).
- Add salt to taste and pepper. For seasoning, add in the white tea and green leaves and let them infuse.
- 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.
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
- 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.
- Add a little milk and knead it into a semi-soft dough. Add sufficient oil and knead again.
- Now, Cover the dough with a damp muslin cloth and let it rest for 10-15 minutes.
- Divide the dough into equal portions and make small balls. Dust each ball with dry flour and roll out into a paratha.
- Heat a non-stick tawa on a medium flame.
- 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.
- Repeat the same process with the rest of the paranthas.
- 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:
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
- Heat the oil in a non-stick pan and add the mustard seeds.
- 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.
- 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.
- Add the coconut. Mix gently and cook on a slow flame,
while stirring for another couple of minutes.
- 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.