Soupa de Legumes | Simple Goan Vegetable Soup

I have posted a few Goan dishes including soups that originate from the Portuguese/Catholic cuisine in  Goa, India. These are simple, home-fare dishes but do not lack flavour. In fact you can say that the flavour goes beyond what you expect from the ingredients. These are cheap and every-day dishes, quickly and easily made, yet comforting and filling.

This soup is a vegetable soup that is pureed and then greens and dried legumes added – chickpeas or white beans or any dried pea or bean that you have on hand.

Today I used a stock that included mushrooms, so the dish is a little darker than normal. Usually it takes the colour from the vegetables you use – varying from white if only potatoes are used, to yellow-orange from carrots and pumpkin.

Similar recipes include Narangi Shorba, Caldo, Goan Vegetable Pulao, and Feijoada.

Browse all of our Vegetable Soups and all of our Goan dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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Cabbage Bondas

Bondas are a popular street food in parts of Indian like Mumbai. Bondas are little round dumplings made from chickpea flour and generally filled with potatoes. They are sold from street carts or footpath stores, and in those little working-men’s canteens that have wonderful, very cheap food.

It is not so hard to make them at home. We were given this recipe for cabbage bondas and they are delicious. They can be made flat into a patty, or round to resemble the potato bondas. We don’t know the source of this recipe – if you know please let us know so that we can update this post.

Similar recipes include Crispy Fried PotatoVadai with Yoghurt, Delicious and Addictive Indian Snacks, and Beetroot Vadai.

Browse all of our Indian Snacks and all of our Cabbage recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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Sri Lankan Stir Fried Cabbage | Gowa Mallum

There is little food waste in the homes of ordinary people in India and Sir Lanka – even the most ordinary ingredient can be turned easily into something extraordinary. Cabbage, for example, is not one of Winter’s favourite vegetables, but when fried with a few spices it is transformed into something to die for.  Check out our Cabbage Thoran and this one too.

This Sri Lankan dish is very similar to a Thoran or Poriyal, with Pandanus added. It is such a common dish (and so easy to prepare) and not surprisingly there are hundreds of variations of the dish – every family will have their own way of making it. Flavoured with onion, mustard seed, fenugreek, chillies, pandan and coconut oil, it is a very easy and tasty dish.

This recipe was given to us – we are always being sent recipes and our friends and family give us ones that they want us to make. We often don’t have the source, so if you know, fill us in so we can include the details.

Similar recipes include Cabbage Kothsu, Carrot Poriyal, and Sweetcorn and Spinach Stir Fry.

Browse all of our Cabbage dishes, our Thorans and all of our Sri Lankan recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Spring recipes.

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100 Vegetables: #30 Bring the Cabbage to the Table

Surely we can do better with Cabbage

That cabbage that usually sits at the bottom of the fridge – you’ve made one dish from it and are now wondering what to do with the rest. Nobody ever rates cabbage at the top of the list of their preferred vegetables. So it is inexplicable that cabbage salad is in every salad bar, pizza shop, pub, fish and chip shop and other take away joints. Even supermarkets. Is this just Australia?

Cabbage is most often served as a trestle-table salad for the BBQ. Chipped with unappetising carrots, mixed with a sweet mayonnaise and left to sit too long in the sun, it softens in its own juices.

Such a variety of possibilities

You are wondering about fresh salad ideas, or cooking it so that it is exciting rather than drab and boring cabbage. What about pickles? Snacks? Baking it? Trying Indian Style or Malay Style dishes?

What about red cabbage? Green/white cabbage? Napa cabbage?

Surely we can do better than we do right now. The Germans, for example, know the value of cabbage – sauerkraut must be close to a national dish. Coleslaw comes from the Dutch. Red cabbage is also a favourite of the German people, cooking it with cloves, juniper berries and an apple or two.

The Irish have Colcannon – boiled cabbage mixed with mashed potatoes with plenty of butter and milk, and served with even more butter.

There is more – bubble and squeak. Lebanese Cabbage Rolls, vegetarian style. Rice filled Dolmades using cabbage leaves instead of vine leaves.

We have collected together our favourite Cabbage recipes for you so that life with cabbage is never again boring.

Here are my favourite cabbage recipes.

What are yours? Really, in Australia we can do better than wilted coleslaw.

Browse all of our Cabbage Recipes, and all of our Collections. And check out our 100 Vegetable Series.

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Peppery Multi Coloured Salad | Kachumber

Chopped salads are so easy to make with a food processor. Simply add the ingredients and pulse until a perfect texture is achieved. This salad is a breeze with the food processor, and can be made in 2 minutes once the vegetables have been peeled.

The recipe is an Indian salad – salads of this sort are not common but also not unusual. They are a spicy take on English food no doubt. In this one we add black pepper and chilli powder to the salad, and it is dressed with lime juice.

You might like to read What is a Kachumber?

Similar recipes include Kachumber, Spring Onion Kachumber, Capsicum Salad with Tomato Dressing, Chopped Salad, Brown Lentils Sundal, Daikon, Carrot and Coconut Salad, and Maharashtrian Cucumber Salad.

Browse all of our Indian Salads, and our Coleslaw recipes.  All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Spring recipes.

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South Indian Vegetable Soup

Another lovely South Indian soup from the Cook and See series of books. Vol 4 of these books is by Priya Ramkumar, Meenakshi Ammal’s granddaughter. It is simpler than the other volumes, introducing recipes of the early 2000’s  rather than the traditional fare of the 1950’s. I love the soups, as simple and easy as they are. Today’s is Vegetable Soup – vegetables are cooked till tender then coarsely mashed before being served with some cream swirled through.

Indian soups are usually served like a drink rather than a thick soup and they are consumed when it’s cold as a warming drink to warm the hands as well as the body. They tend to be packed with vegetables to give you a hearty health boost when the cold weather hits.

Similar recipes include South Indian Palak Soup, Minty Cucumber Yoghurt SoupIndo-Chinese Sweetcorn SoupIndian Potato and Tomato Soup, South Indian Carrot Soup, and South Indian Green Peas Soup.

Browse all of our Indian Soups and all Soup recipes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Spring recipes.

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Miso Slow Braised Cabbage

Four hours to cook a small white cabbage? Don’t knock it until you’ve tried it. This works both as a stand-alone starter or as a side for meal. I like it as a deeply flavoured mid afternoon snack too, but then our snacks are usually a little unusual. It is a wintery dish, but don’t let that prevent you from cooking it in the cooler weather of other seasons.

This dish is an Ottolenghi dish, from his Guardian column. First published four years ago, he speaks of it often as an amazing example of the transformation of food during the process of cooking. It is something that always enthralled me, in fact it is the basis of my love of cooking. The way that an ingredient changes from one thing to another as a result of little
more than the application of time and heat, it really is magic. We take it for granted: we sweat an onion in oil, for example, and it changes from something that makes us cry to something that makes us smile with joy at its brilliantly warming sweetness. Each time we throw the acrid, dung-scented spice asafoetida into some oil, it changes to an earthy taste of garlic and onions. We pop mustard seeds in heated oil and they lose their hot intensiveness and become nutty.

And we braise cabbage for 4 hours for this remarkable result. It doesn’t look like a vegetarian dish, in fact it looks quite meaty. But vegetarian it is. It does need a strong dish to accompany it, or something very bland. I have been serving it just with a little plain rice, lemon and soured cream.

Similar recipes include Baked Yoghurt in Vine Leaves, French Braised Lettuce with Broad Beans and Peas, and Pasta Baked with Cabbage and Cheese.

Browse all of our Cabbage dishes, our Braised recipes and all of our Ottolenghi recipes. Or explore our Late Summer dishes.

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Red Cabbage Slaw with Barberries

Red cabbage, a colourful addition to a winter kitchen. Here we make a simple slaw with it, flavoured with juniper berries and barberries or cranberries. It is quick and easy, and a gorgeous addition to your Winter table.

The cabbage can be used raw, as in a traditional slaw, or sauteed briefly for a warm slaw.

Similar dishes include Miso Slow Braised Cabbage, Crunchy Root Vegetable Slaw, Grilled Sweetcorn Slaw, and Fancy Pants Coleslaw.

Browse all of our Slaw recipes and all of our many many Salads. Or explore our Mid Winter dishes.

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Red Cabbage with Apple, Pinenuts and Sultanas

Red cabbage is so rare in our kitchen, but this is one of our favourite dishes when we are lucky enough to have it. The recipe is a Spanish one, from Catalonia, which is known for its love of combining sweet and savoury flavours.

We use red cabbage for this, but truly, any green leafed vegetable can be used – green cabbage, spinach, chard, kale, pak choy, for example. Cooking times may vary depending on the variety used.

Similar recipes include Cabbage Baaji, Pasta Bake with Cabbage and Cheese, and Cabbage Thoran.

Browse all of our Cabbage recipes and all of our Spanish dishes. Or explore our Early Winter recipes.

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Broad Bean, Bulgur and Red Cabbage Kofta

Red cabbage rarely features in our kitchen, but today it is very present on the kitchen bench. We have been trialling a dish of broad bean mash with bulgur which coats red cabbage cooked with sultanas. They are not perfect yet, but we share with you the process because, boy, they are delicious.

Red cabbage with apple, sultanas and pine nuts is a standard European dish, delicious in its own right. And we often incorporate broad beans into kofta/vada/kibbeh type dishes. Today they come together into these lovely mid morning snacks. The recipe is very loose – my apologies – we are still playing with quantities. If you make them, let us know how they turn out.

Similar recipes include Beetroot Vadai, Red Cabbage with Apple, Pinenuts and Sultanas, Maddur Vadai, Fava Bean Falafel, and Chickpea Falafel.

Browse all of our Broad Bean dishes and all of our Vada. Or explore our Early Winter recipes.

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