Cabbage and Potato Fry Recipe #104861
An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.
by eatrealfood
30 min | 15 min prep
SERVES 7 -8
- 1 medium cabbage
- 2 tablespoons vegetable oil
- 2-3 medium potatoes
- 1 medium onion
- 3/4 teaspoon cumin seed
- 3/4 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon coriander powder
- salt
- shredded desiccated coconut (optional)
- coriander (optional)
- Quarter, core and shred cabbage.
- Heat oil over medium heat.
- When hot, add cumin and mustard seeds and wait till they sputter.
- Then add finely sliced onion.
- Allow onion to soften and then throw in the shredded cabbage.
- Add salt, turmeric and coriander powders.
- Close pot, reduce heat slightly and allow to cook until cabbage wilts.
- As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
- If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
- Garnish with coriander sprigs.
- Goes well as a low-fat option with parathas.
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5 stars