Indian braised cabbage is a delicious and aromatic dish that combines cabbage with warm Indian spices for a flavourful and comforting meal. To prepare Indian braised cabbage, thinly sliced cabbage is sautéed with a mixture of onions, garlic, ginger, cumin seeds, turmeric, coriander, and other spices until the cabbage is tender and infused with the rich flavours of the spices. This dish can be served as a side dish or paired with rice or roti for a satisfying vegetarian meal. The combination of spices in Indian braised cabbage creates a dish that is both vibrant and comforting, making it a popular choice in Indian cuisine.
Serves 4 Preparation time 15 minutes, Cooking time around 20 minutes
Recipe Difficulty level - Beginner-Friendly,
Special equipment - None
Heat level - Mild
Recipe for Indian Braised Cabbage
Ingredients:
4 tablespoons cooking oil
1 large onion, finely sliced
2 fresh green chillies, sliced lengthwise; seeds removed if a milder flavour is preferred
3 cinnamon sticks, each 2-inches long; broken up into 2-3 pieces
½ tsp ground turmeric
½ tsp ground coriander
½ tsp cumin seeds
¾ tsp chilli powder
125ml/4fl oz warm water
1 small white cabbage, finely shredded
1 tsp salt or to taste
1 tbsp chopped coriander leaves
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How to make Indian Braised Cabbage
Prep all your ingredients first
To prepare this flavourful dish, start by heating oil in a pan over medium heat. Once the oil is hot, add the sliced onions, chopped green chillies, and cinnamon sticks. Sauté the ingredients together until the onions become soft and translucent, and the spices release their aromatic flavours.
Next stir in the turmeric, chili powder, ground coriander and cumin seeds to infuse the dish with their vibrant colors and flavours.
Now, add the sliced cabbage and salt to the pan, stirring to combine all the ingredients thoroughly.
Once the cabbage and spices have been added to the pan, pour in the water and add salt to season. Bring the mixture to a boil, then reduce the heat to the minimum setting. Cover the pan and allow the vegetables to simmer gently until they are tender, ensuring that the cabbage maintains a slight crunch and does not become overly soft or mushy.
The finished dish should have a moist consistency but not be watery. If there is excess liquid in the pan, remove the lid and continue cooking to allow the liquid to evaporate, finally add the chopped coriander leaves and serve.
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"Thank you for joining me on this culinary journey through the vibrant and flavourful world of Indian cuisine. From fragrant spices to rich curries, each recipe shared on this blog is a celebration of the diverse and rich culinary heritage of India. As we explore traditional dishes and innovative twists, let's continue to savour the aromas, colors, and tastes that make Indian food a true delight for the senses. Whether you're a seasoned cook or a novice in the kitchen, may these recipes inspire you to create delicious meals that bring warmth and joy to your table. Stay tuned for more culinary adventures and join me in discovering the magic of Indian flavours in every bite!"
Bon appétit!
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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