Hello everybody !! Hope you are enjoying the cold weather !!
Winter is the best time for food lovers because you get huge variety of vegetables which are not easily available throughout the year. Even if you spot them at a random store / supermarket, at this time of the year most of our favorite vegetables like – cauliflower, cabbage, green peas, coriander, radish, carrot, spinach etc are widely available and that too absolutely fresh from the fields.
So today’s recipe is about a winter special highly nutritious green vegetable – cabbage. Cabbage is an excellent source of vitamin K, vitamin C and vitamin B6. It is also a very good source of manganese, dietary fiber, potassium, vitamin B1, folate and copper. Additionally, cabbage is a good source of choline, phosphorus, vitamin B2, magnesium, calcium, selenium, iron, pantothenic acid, protein and niacin.
The recipe is very simple, non spicy and completely veg (no onion & garlic). We Bengalis sometimes add small chunks of potato to this preparation. I particularly love having this cabbage dish with puri (deep fried Indian bread).
Lets get started !!
Preparation Time : 5 minutes
Take a whole green medium sized cabbage. Remove the bottom part and the upper 2 to 3 leaves. Cut the cabbage vertically into 2 parts and remove the hard wedges from each side. Now shred the remaining cabbage into thin julienne.
Cooking Time : 15 to 20 minutes
- Cabbage – 1 medium sized, shredded into thin julienne
- Tomato – 1 large, finely chopped
- Ginger – 3 to 4 inch piece, crushed into a paste
- Dry Red Chilli – 1 whole
- Dry Bay Leaf – 1
- Green chilli – 2, slitted (only for garnishing)
- Green Peas – 1/2 cup
- Turmeric powder – 1 teaspoon
- Red Chilli Powder – 1 teaspoon
- Cumin Powder – 1/2 teaspoon
- Coriander Powder – 1/2 teaspoon
- Salt – as per taste
- Sugar – 1 teaspoon
- Mustard Oil – 4 tablespoon (You can also use refined vegetable oil if you prefer)
- Take a deep bottom frying pan / wok. Let the oil heat up.
- Now add dry red chilli and dry bay leaf. Wait for few seconds.
- Lower the flame to medium. Start adding the shredded cabbage in to the pan / wok. Keep stirring as you add more.
- Once you have added the whole cabbage, give it a good stir and cover the pan / wok with a lid. Let the cabbage release water. Do not increase the flame.
- When the cabbage has released quite some water, add turmeric powder, red chilli powder, salt, cumin powder and coriander powder. Mix everything well.
- Cover with the lid again and let it cook in its own juice. Stir occasionally.
- When the cabbage is half boiled, add the green peas. Stir well. (You may add little warm water if required, try not to if your cabbage releases enough water.)
- When the veggies are almost boiled, add sugar. Mix well.
- Once the veggies are completely boiled, remove the lid. Increase the flame and continuously stir to dry out all of the water.
- When everything is done, turn the flame off. Add the green chillies on top for garnishing. Give the dish some standing time.
Serve Shredded cabbage with green peas hot with puri / rice / bread.