Chilli Cabbage

Cabbage doesn’t feature often on our menu, and there is no real reason that that should be the case. I love it raw and cooked (if cooked properly).

Cabbage is much more than what English-influenced cuisines tend to recognise, and it matches well with chilli, coconut, ginger, mustard seeds, fennel and other flavourings more common in other cuisines.

In this recipe we take some of those flavourings in a dish that will lift your respect for this green vegetable, and, can I say it? Make your winter a little brighter!

Are you after Cabbage recipes? Try Simple Cabbage Thoran, Kimchi and Cabbage and Radish Salad with Peanut Dressing.

Or browse all of our Cabbage dishes, and explore our Mid Autumn collection of recipes.

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Simple Cabbage Thoran | Spicy Cabbage Fry | Indian Style

A simple stirfry with coconut and spices turns cabbage into a dish you will come back for.

Cabbage is a much under rated vegetable, and it is so easy to cook. Take a couple of spices and work magic. Whoever thought that cabbage could taste so good? This can be served as an accompaniment to rice and curries, but I don’t mind eating it with rice and a salad as a quick meal.

Feel free to browse recipes our Thorans and Poriyals here and here, or other Fry recipes. You might also like our Cabbage recipes here and here. Or you might like to browse Indian recipes here and here. Check out our easy Winter recipes here and here.

 

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Wombok and Radish Salad with Peanut Dressing | Nappa Cabbage Salad

Easy to make, delicious in taste and healthy as well.

You can’t help but look at this colourful salad and think of roughage, with all that cabbage and crunchy radish. How healthy! This salad is a surprising combination that works extremely well, and a lovely spicy peanut dressing that has many uses beyond this salad.

Are you looking for Cabbage recipes? Try Chilli Cabbage, Simple Cabbage Thoran, and Kimchi.

You can browse all of our Cabbage Recipes or our extensive collection of Salad recipes. Or you might like to explore our Mid Autumn recipes.

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Kimchi, Vegetarian Style

It is possible to make excellent vegetarian kimchi. Here is how.

I love subtle dishes as much as full flavoured ones. Not so subtle is Kim Chi, that Korean staple!

Kimchi is not traditionally vegetarian, but you can still make a great vegetarian version. It can be made at any time of the year, from a whole range of vegetables including cabbage, daikon radish, watermelon radish, turnip, carrot, fennel, cucumbers. Mix and match.

Grab some ko choo kah roo (Korean chilli flakes) for a more authentic taste and colour. It does make a difference.

You might also like to try this alternative Kim Chi for Vegetarians. Or browse the Pickle recipe collection here and here. We love an Indian Quince Pickle and Pickled Ginger. Explore our Korean recipes too.

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Cabbage Thoran, from Kerala in Sth India

Making cabbage taste like a royal vegetable.

Thorans are quick and easy stir fried vegetables with spices, Indian style. They are part of the cuisine from Kerala, made from chopped vegetables with coconut, mustard seeds, shallots or onion, curry leaves and turmeric powder. This is stirred briefly over a hot stove or fire. It is commonly eaten with steamed rice and dal. It  is a popular dish used for sadya but is also great for home cooked meals.

Thorans preserve the taste of the vegetable, enhancing rather than overwhelming it with spices, and that is the charm of the dish. This one makes cabbage taste like a royal vegetable. Make it with wombok, Chinese Cabbage, as well. It is such a quick and easy way to eat cabbage — who thought that it could taste so good? Serve over rice for a quick lunch, as a dish in an Indian meal, or as a yummy vegetable as part of a main course.

You might like to try the Zucchini Thoran too, or the Carrot Thoran.

Are you looking for Cabbage recipes? Try Chilli Cabbage, Spicy Cabbage Fry and My Style Kimchi.

You might like to browse all of our Kerala recipes, other Thoran/ Poriyal recipes, and Vegetable Fry recipes. Explore Cabbage recipes also. And be inspired by our Early Spring recipes.

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Kimchi, my style | Vegetarian Kimchi

It is a special and easy thing to make Kimchi.

It is a special and easy thing to make Kimchi – soaking the vegetables in brine, then mixing them with chilli, garlic, ginger and onion, adding a sweetener to feed the fermentation and add complexity to the flavour.

The final result is a tart, salty, hot pickle with a hint of sweetness that can be eaten on its own, mixed in to dishes such as rice or soup, or cooked into a recipe. I mostly eat it as an accompaniment to a meal, although I have been known to stand at the fridge with a pair of chopsticks and have a mid night or mid afternoon snack.

Try our other kimchi recipe also. Browse all of our pickles here and here, and our Cabbage recipes here and here. Find inspiration in the Spring recipes here and here.

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