Cabbage - 1, any
Butter - 50g (2 oz)
Salt and freshly ground pepper
Bring a large pan
of water to the boil. Cut the cabbage in quarters, wash well and remove
the stems with a sharp knife. Plunge the cabbage into the boiling water,
cover the pan only until the water returns to the boil, which must be
as fast as possible.
Remove the lid and
let the cabbage cook gently until just tender and still a vibrant green.
Drain in a large colander, slicing through the chunks with a knife until
all the water has drained away and the pieces are a manageable size, about
2.5 cm (1 inch) or so across.
Return to the pan. Smother with at least 50g (2 oz) of butter, season
and stir over a very low heat for 5 minutes. Serve piping hot.
A dish with a delicious sharp-sweet flavor that goes extremely well with
game, roast pork or sausages. This reheats well.
Red cabbage - 1 medium
Butter - 50g (2 oz)
Ham - 1 thickly cut slice, weighing about 110g (4 oz)
Red wine vinegar - 2 tbsp
Sugar - 1 tbsp
Salt and pepper
Cut the cabbage into
quarters. Remove the cores and then slice fairly thin. Melt the butter
in a n ovenproof casserole dish and add the ham cut into little sticks
about 2.5 cm (1 inch) long.
Let it simmer gently in the butter without browning for 5 minutes then
stir in the cabbage and turn it over in the butter until it is all coated
and glistening. Cover the dish and allow it to sweat for 10 minutes. Stir
in the vinegar, sugar and seasoning and cover the dish. Cook very gently
at 170° C / 325 °F / Gas 3 for 2 hours, stirring occasionally.
1 large head green
4 small red tomatoes, diced
1 small white onion, chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/8 teaspoon cumin
1/8 teaspoon caraway seed
1/8 cup water or chicken stock
Preheat oven to
Quarter the cabbage and boil it in a large pot for 10 minutes. Remove
cabbage sections and place in a shallow baking dish. Combine other ingredients
in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid
is absorbed. Turn cabbage pieces halfway through cooking time so top side
does not overcook.
1 red cabbage, sliced
3 onions, sliced thinly
2 tbsp. butter
4 apples, peeled, cored and sliced
4 whole cloves
1/2 c. red wine vinegar
1/2 bottle dry red wine
1/2 tsp. sugar
Melt butter in large
saucepan. SautÈ onions, then add cabbage, apples, sugar and salt,
cloves. Mix well . Add vinegar and wine. Cover and cook over low heat
until cabbage is soft and liquid has absorbed, stirring occasionally (approximately
1 1/2 hours). Serve with pork or chicken.
This aromatic pickle was traditionally eaten with Lancashire Hot Pot.
Firm red cabbage
- 1, quartered
Salt - for layering
Malt vinegar - 1.2 litres (2 pints)
Mace - 3 blades
Allspice - 1 tbsp, whole
Cloves - 3 whole
Ground cinnamon - 1/2 tsp
Peppercorns - 15 whole
Bay leaves - 3
Dried chilies - 3
Layer the shredded
cabbage with salt. Leave overnight. Rinse and drain thoroughly.
Bring the remaining ingredients to the boil, remove from the heat. Allow
to cool and infuse for at least 2 hours before straining.
Pack the cabbage loosely into jars, cover with the vinegar and vinegar-proof
Do not store for more than 2-3 months, or the cabbage will lose its crispness
1 large head
of red cabbage, washed and coarsely sliced
2 medium onions
6 tart apples, cored & quartered
2 tsp. salt
2 cups hot water
3 TBSP sugar
2/3 cup cider vinegar
6 TBSP bacon grease or butter
Place all ingredients
Crock-Pot in order listed.
Cover and cook on low 8 to 10 hours (High: 3 hours).
Stir well before serving.
Cabbage recipe shared
4 c Shredded cabbage
1/2 c Diced bacon
1 tb Flour
1/2 ts Salt
1/4 ts Paprika
1/8 ts Pepper
1 c Milk
1 c Soft bread crumbs
Preheat oven to 400°.
Boil cabbage 7 minutes; drain and place in a 1 quart casserole..
Fry bacon; remove and drain all but 2 tablespoons drippings. Stir in flour,
salt and paprika; add milk slowly and cook until thickened. Pour sauce
over cabbage, top with bread crumbs and sprinkle with bacon. Bake 15 minutes.
- Red Cabbage
1 red cabbage (about 1 kg), cored
1 yellow or red onion
2--4 sour apples
-- (Granny Smith will do
2 tbsp butter, margarine
-- or vegetable oil
8 whole cloves
1-2 tbsp sugar
3 tbsp red wine vinegar
and/or lemon juice
salt to taste
1. Cut the red cabbage into thin slices, then strips.
2. Peel, core and slice the apples into pieces.
3. Slice the onion
4.Melt the butter in a large pot over medium heat.
5.Add the cabbage, onion, apples, vinegar, spices and salt.
6.Cook covered over low heat for one hour, stirring occasionally.
7.Add more vinegar or lemon juice according to taste. Serve hot with your
meal or cold on pork sandwiches the next day.
Can be frozen.
1 Large Head Green Cabbage, washed and chopped
1 Med. Onion Chopped
1 Med. Bell Pepper-Chopped
1 Clove Garlic-Diced
Salt and Pepper to Taste
1 - 12 oz can V-8 Juice (the larger single serve size)
1 can crushed tomatoes
1 can Rotel Tomatoes( Diced)
2 Tbsp Olive Oil
In a large stock pot place olive oil, garlic and onions, start to cook
over medium heat and add cabbage. cover and cook over medium low heat
until cabbage starts to wilt, add salt and pepper and remaining ingredients,
cover and cook on very low heat until cabbage is tender. I sometimes remove
the lid during part of the cooking process to insure that the cabbage
has a thicker sauce by allowing the water to evaporate and reduce.
from Miles T. Graham
2 cups crushed cornflakes
1/4 cup butter, melted
1 (10-ounce) package shredded angel hair cabbage, or shred your own
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese
Stir together cereal and butter; spoon half of cereal mixture into a lightly
greased 11- x 7-inch baking dish. Top with cabbage and onion.
Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle
with cheese and remaining cereal mixture.
Bake, covered, at 350° for 1 hour.
4 c Finely Chopped
1/4 c Chopped Onion
1 1/2 c Peeled, Chopped Apples
1/3 c Chopped Pitted Dates
1/4 c + 2 T. Low Fat Sour Cream
1 t Prepared Mustard
8 Sheets Frozen Phyllo
1 t Melted Margarine
Coat A Large Nonstick Skillet With Cooking Spray. Place Over Medium heat
Until Hot. Add Cabbage & Onion;
Cover & Cook 5 Min.
Mixture, Apples & Dates in A Large Bowl. Combine Sour Cream &
Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside.
Working With 1 Phyllo
Sheet At A Time, Spray Each Sheet With Cooking Spray; Placing One On Top
Of The Other. Spoon Cabbage Mixture Lengthwise Down One-Third Of Phyllo
Stack, Leaving A 1 Inch Borderon Longest Side & A 3/4 Inch Border
On Shorter Sides. Starting With The Longest Side, Roll Up Jelly-roll Fashion,
& Place, Seam Side Down, Diagonally On A 15 X 10 X 2 Inch Jelly-roll
Pan Coated With Cooking Spray; Tuck Ends Under. Brush With Margarine.
Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across Top.
Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving.
1/2 stick butter
4 green apples(peeled and chopped)
1 large onion sliced
2 pounds red cabbage shredded
1/4 cup light brown sugar
2 tbsp. cider vinegar
1 tsp. salt
1/4 tsp. ground cloves
1/4 tsp. ground allspice
1/3 cup red wine
2 tbsp. currant jelly
Melt butter in a heavy large Dutch oven over medium high heat.
Add apples and onion and sautÈ until tender, about 10 minutes.
Stir in cabbage and stir frequently for about 8 minutes. Stir in
sugar, vinegar, salt, cloves, and allspice. Cover and cook until
cabbage is crisp-tender about 10 minutes. Uncover and add red wine
and jelly and cook 5 minutes more. Add salt and pepper to taste
Serves about 8.
with Cheese Sauce
4 2-inch cabbage wedges
4 medium carrots, peeled
-- and cut in 2-inch pieces
1 cup water
1 teaspoon salt
2 tablespoons butter
1 tablespoon flour
1 cup milk
1 teaspoon horseradish
1/2 teaspoon dill weed
1/2 teaspoon dry mustard
1 cup grated old cheddar cheese
Arrange cabbage wedges and carrot pieces in a large shallow skillet or
pan. Add water and salt. Cover, bring to boil; reduce heat and simmer
15 minutes or until vegetables are tender. Drain carefully and set aside.
Melt butter in a small saucepan, stir in flour and cook 1 minute. Remove
from heat. Add milk and stir well. Add seasonings. Cook and stir over
medium heat until thickened. Add cheese and stir until melted. Pour sauce
over vegetables and serve. Makes 4 servings.
Melt butter in a 2-cup glass measure or bowl, 30 to 35 seconds, at High.
Stir in flour. Add milk and seasonings and stir well. Cook at High 3 to
4 minutes until thickened. Stir frequently. Add grated cheese, stir until
melted. Let stand, covered, while vegetables are cooking.
wedges in pinwheel fashion, in a microwave safe baking dish. Arrange carrot
pieces between cabbage wedges. Add only º cup water. Cover with plastic
wrap; vent one corner. Cook at High 6 to 8 minutes or until vegetables
are tender. Rotate dish once or twice during cooking. Drain carefully.
Pour sauce over vegetables and serve.
-1 Red cabbage (1-1/2 to 2 lbs)
1 lg Apple
1 tb Honey
1/2 oz Butter
2 TB Fruit vinegar (or more)
-- preferably raspberry
1/4 pt Yogurt or sour cream, opt.
Cut cabbage into quarters. Remove and discard the tough central stalk.
Shred the cabbage and put it into a large mixing bowl. Peel and finely
chop the onion and add it to the cabbage. Cut the parsnip and apple into
small pieces, peeling them first if you wish, and add them to the bowl.
Drizzle on the honey.
Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway
seeds. Sprinkle on the vinegar , use 3 tablespoons if the apple you are
using is the dessert variety, just 2 tablespoons if it is a cooking apple.
Mix everything together well using your hands -- a little messy, but spoons
are not as effective -- then pile the mixture into a buttered casserole.
Lay a sheet of thickly
buttered greaseproof paper directly on top of the vegetables and cover
the casserole with a well fitting lid to prevent drying out.
Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables
are beautifully tender, if possible stir the mixture once or twice as
it cooks. Remove the greaseproof paper and check seasoning immediately
before serving. Serve the vegetable mixture just as it is, or top at the
last minute with 1/4 pint cold creamy yogurt or soured cream into which
you have stirred a few bruised and lightly crushed caraway seeds. Or hand
round the bowl of favored cream separately, so that those who want it
can help themselves.
Davenport in "Country Living" (British), May 1987.
Serving Size : 6
1 lb Cabbage (to
1 1/2 lb),
-cut lengthwise in 6 wedges
-leaving the core intact
2 Shallots, minced
6 Juniper berries
1 t Dried summer savory
1/4 c Sweet butter
1/3 c Gin
In a steamer set over simmering water, steam the cabbage in one layer,
covered, for 7 to 10 minutes, or until it is tender but still al dente.
In a large skillet, cook the shallots with the juniper berries and the
savory in the butter over moderately low heat, stirring, for 10 minutes.
Add the gin and salt and pepper to taste and simmer the mixture for 1
minutes. Add the cabbage wedges cut sides down and cook them, turning
them once carefully, for 6 minutes. Transfer the cabbage with a slotted
spatula to a heated serving dish and pour the pan juices over it.
2 pounds any kind
1 medium onion -- sliced
1 can sauerkraut drained. -- 27oz
2 cans cream of mushroom soup
1 bag kluski noodles, cooked
-- 1 pound
Combine pork and onion in medium saucepan. Add water to cover. Bring to
boil and cook until pork is no longer pink. Cooking time will vary depending
on kind of meat used.
Remove meat and onion from pot and cool slightly. Reserve liquid. Set
onions aside. Debone pork and cut meat into pieces. Mix sauerkraut with
reserved pork, onions, soup and noodles.
Gradually add liquid used to cook pork until mixture has consistency of
heavy stew. Spoon
into 2-quart baking dish. Bake at 350 degrees 30-45 minutes or until heated
1 md Red cabbage;
1/2 cup Red wine vinegar
2 Granny smith apples; peel/co
1/2 c Sugar
3/4 c Water
1 medium Onion; diced
1/4 c Butter
1/2 bottle of Beer
sm Bay leaf
Pinch of cinnamon
Pinch of ground cloves
Pinch of allspice
Salt and pepper; to taste
Recipe by:Helen B.
Place all ingredients
in a covered pot and bring to a boil.
Reduce heat and
cook slowly for about an hour.
Taste and adjust
seasonings. If there's too much liquid, uncover and cook until most of
the liquid is evaporated.
An old recipe
large green cabbage
One pound (dry) wide egg noodles
1/2 to one full stick (pound) of butter
Spices to taste (dill seed and caraway are good)
Salt and black pepper to taste
the cabbage in water (you can cut it into manageable pieces first if
you prefer) until it is so soft it mashes/flakes with a fork. This can
take some time, over an hour. Boil the egg noodles in water (add a bit
of salt and cooking oil) until they are done. Slightly underdone is
Time this so the cabbage is done at the same time or before the noodles.
Remove the cabbage from the water and drain to let the bulk of the water
go. (Save the cabbage water for soup stock...when cool, put in a ziplock
bag and then in the freezer.) Put the cabbage back in the empty pot
or a large bowl. Cut it into tiny pieces. Use any implement you want,
but if a fork isn't doing the trick, the cabbage is undercooked. When
the cabbage is all in tiny little pieces, add the butter, spices, salt
and pepper. Go easy on the spices, they will intensify later. Mix. Add
the drained noodles and mix. Try to keep the noodles intact.
what you have now is a rather boring buttered cabbage pasta thing. You
are wondering why in heck I recommended it to you. Well don't eat it,
stick it in the fridge. The next day you have this weird cabbage stuff
with a bit of flavor to it. You can eat a little, but don't write me
to say it's only so-so. Stick it back in the fridge.
Now it's the third day. It's yummy. Heat it up on the stove (each day
you have some- you can heat the whole potful). If there are any leftovers,
stick them back in the fridge. Fourth day...heaven.
2 onions (sliced)
2 cloves garlic (grated)
30g lard (or butter)
100ml clear soup
100ml fresh cream
3 tsp. paprika (sweet red pepper) powder
ground caraway seeds,
hot pepper powder,
black pepper (1-2 pinches each)
200g salami or garlic sausage
--- (cut into cubes)
in salted water, then peel and cut into big cubes. Fry onions and garlic
in the lard, then add Sauerkraut, soup, cream, paprika and spices. Boil
for some minutes, then add potatoes and sausage, mix and serve.
Recipe in Southern Living Cookbook by R. Banghart
4 slices bacon --
1/2 cup chopped onion
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups shredded cabbage
Cook bacon until
crisp. Remove bacon and set aside.
To fat in pan, add
onion, sugar, vinegar, salt and pepper. Stir.
Add shredded cabbage.
Cook on Medium, uncovered for 15 minutes. Stir occasionally.
Sprinkle with bacon.
Half a large, firm cabbage
4 Tabl. oil
1 large onion, finely sliced
2-3 fresh green or red chillies, seeded & sliced
2 cloves garlic, finely minced
1 teas. finely grated ginger
1 teas. ground tumeric
1 1/2 teas. salt, or to taste
2 Tabl. desiccated coconut
Shred cabbage coarsely. Heat oil in a large saucepan and
fry the onion and chillies until soft. Add garlic and ginger and fry,
Add tumeric and cabbage, fry and toss cabbage in the
mixture, then cover and cook over low heat for 10-15 mins. or until cabbage
tender but not too
Sprinkle with salt and mix well; then add coconut and stir
to mix thoroughly. If there is any liquid in the bottom of pan, leave
and stir over medium
heat until all the liquid is absorbed.
Serve as an accompaniment to rice and curries. Yield: 6
and Carrot Bahji
from Indian Lowfat Cooking
tbsp coriander seeds, crushed
1/2 tsp cumin seeds
2-3 dried chilis
4 cups shredded cabbage
1 cup diced carrots
1/3 cup chopped tomato
1/4 tsp tumeric
1 green chili, chopped
Pan or dry fry coriander, cumin seeds, and whole chilis,
Stir for a min over medium heat, or until chilis darken.
Add carrots, cabbage, tomatoes, then tumeric, green
chilies,. Stir to mix thoroughly. Reduce heat, cover, and simmer 15-20
Vegies should be a
little crunchy, but if you like mooshy, cook 'em a little
Flavors of India
by Shanta Sacharoff
1/2 head green cabbage
1/2 green pepper, chopped fine
3 T oil
1/2 tsp black mustard seeds
1/4 tsp each cayenne, tumeric, ground cumin, and
1 clove crushed garlic
1 tsp salt
2 tsp lemon juice
Cut cabbage into fine shreds as you would for coleslaw.
Heat oil over moderate heat in a heavy frying pan. Add
green pepper and mustard seeds. When seeds stop popping, add cabbage and
Add rest of
spices and salt while still stirring. Keep stirring till
spices mix in well with cabbage.
Cook cabbage 15-20 min. stirring occasionally to keep it
from sticking. When done, remove from heat and squeeze lemon juice over
cabbage with carrots (Sambhara)
1/2 lb cabbage
1/2 lb carrots
1/2 Fresh hot green chili
2 2/3 tb vegetable oil
1 pn Asafetida
2/3 tb whole black mustard seed
1 Hot dried red chili
1/3-1/6 ts salt
1/3 ts sugar
2 2/3 tb chopped fresh coriander
2/3 ts lemon juice
Core the cabbage and cut it into fine, long shreds.
Peel the carrots and grate them coarsely. Cut the green
chili into thin, long strips.
Heat the oil in a wide, casserole-type pot over a
medium-high flame. When hot, put in the asafetida.A second later, put
mustard seeds.As soon as
the mustard seeds begin to pop, put in the dried red
The chili should turn dark red in seconds. Now put in the
cabbage, carrots and green chili. Turn the heat down to medium and stir
for half a minute.
Add the salt, sugar and green coriander. Stir and cook for
another 5 minutes or until the vegetables are just done and retain some
lemon juice.Stir to mix.(Remove the whole red chili before
serving to those unfamiliar with Indian foods.) ---------------------------------------------------------------------------
Baked Cajun Cabbage
Course : Cabbage
a Recipe Card
x 5 Card
x 6 Card
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large head cabbage
1 cup onion -- chopped
1 cup celery -- chopped
1 cup bell pepper -- chopped
1/2 cup butter
4 tablespoons flour
1 1/2 cups milk
1 pinch cayenne pepper
1/2 pound sharp cheddar cheese -- grated
1 cup green onions -- chopped
1/4 cup seasoned bread crumbs
1. Remove outer leave from cabbage. Cut into bite size
core. Boil about 10 minute, uncovered, until tender
crisp. Drain and set
aside. 2. In a separate saucepan, combine butter and
flour blending well over
medium heat. Add onions, celery, pepper, salt and
cayenne. Saute for 10
minutes. 3. Add milk, blending well over low heat until
creamy. Add cheese,
stir until smooth. 4. Place cabbage in 2 quart casserole,
top with cheese
sauce. Sprinkle with bread crumbs. 5. Bake at 350F for
about 30 minutes of
until heated through and bubbly.
391 Calories (kcal); 30g Total Fat; (68% calories from
fat); 14g Protein; 17g
Carbohydrate; 89mg Cholesterol; 577mg Sodium
Red Cabbage &
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium red cabbage
12 ounces cranberries -- fresh
1 cup water
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 tablespoon lemon juice
1 teaspoon ground cloves
Wash & finely shred cabbage. In lg skillet, toss cabbage
Combine remaining ingredients in a bowl. Pour over
cabbage. Simmer until
cabbage and berries are tender.
Course : Cabbage
1/2 medium cabbage
1 tablespoon soy sauce
1 teaspoon Oriental Five Spice Powder
1/2 teaspoon red pepper flakes
1/4 teaspoon black pepper
If starting with a whole cabbage, slice from top of
leaves down to core. Wrap
other half for later and put in fridge. Lay remaining
half on cut side and
slice from "side to side" so that you have short strips.
Place in a small pot
and fill it half way up with water. Add remaining
ingredients and simmer
uncovered on medium to high until cabbage cooks down and
is tender but not
mushy. Stir while cooking to insure that cabbage cooks
evenly. Serve hot with
any white meat such as pork or chicken for an added
"flavor boost". If you
like spicy, this is a great low carb veggie that beats
the "normal" side
dish. Leftovers can also be eaten cold as a spicy slaw.
(If you dare, add
some salt when cold to be slightly similar to Kim Chee)--
just be careful
with salt, it can make you retain water if you're prone
Pie With A Cabbage Crust
1 small green cabbage
3 green onions -- cut in 1/2 inch
1/4 pound fresh mushrooms -- sliced thin
2 boullion cubes -- dissolved in as
-- little water as
1/2 teaspoon thyme
freshly ground pepper
2 tablespoons broth
1 small onion -- minced
1 small carrot -- minced or shredded
1/4 cup chopped fresh parsley
1/2 teaspoon garlic powder -- (or equivalent
1 teaspoon herbes de provence
1 2 ounce pac frozen chopped spinach --
thawed and well
-- drained, or
-- equivalent fresh,
-- up to 10
8 ounces skim-milk ricotta cheese
2 egg whites -- lightly beaten
1/2 cup tomato sauce with 1/2 tsp oregano
Remove hard center core of cabbage and parboil the head
for 20 minutes. Drain &
separate cabbage leaves, trying not to tear them. Drain
well on paper towels.
Saute green onions mushrooms in boullion cubes for about
5 to 10 minutes. Add
thyme and pepper. Place broth in nonstick skillet. Add
onion, carrot, parsley.
Saute until onion is transparent. Add garlic (powder),
herbs, and spinach. Blend
well. Remove from heat, cool slightly, add ricotta
cheese, nutmeg and egg
whites. Blend well. Lightly spray a 9" glass pie plate
with nonstick spray.
Arrange cooked cabbage leaves around bottom and sides of
pie plate. Over leaves
to thickness of about 5 leaves. Leaves should extend 1"
beyond the rim of the
pie plate. Spoon drained mushroom/green onion mixture
over the cabbage,
spreading over bottom of plate. Then spread cheese
mixture over this. Curl
cabbage leaves over filling, leaving center of pie
uncovered. Spoon tomato sauce
over top of pie. Bake in preheated 300 degree oven for
20-30 minutes or until
filling is set. Remove from oven and drain any excess
liquid. Let pie set for
about 5 minutes, cut into 8-10 wedges for serving. Per
serving: (based on 10
servings) 115 calories, 3.1 gm fat
Dalna (Dry Cabbage Curry)
500gms cabbage, sliced fine
2 potatoes, cut in small cubes
1 1/2 T oil
1 T turmeric paste
1 1/4 to 2 t chili paste
1 1/4 T cumin paste
1 t coriander paste
1 t ginger paste
1 T ghee
2 bay leaves
salt and sugar to taste
Fry cubed potatoes in hot oil in a wok until lightly
browned. Remove from oil and keep aside.
To the hot oil in karai, add cabbage. Sprinkle with salt.
Stir and cover. Simmer for 5 minutes. Remove cover.
To the water given out by the cabbage, add the masala
pastes. Stir and fry until masala are well blended with the cabbage. If
cabbage is young, it
should be nearly cooked at this stage.
Add 1/4 to 1/2 cup water - just sufficient to cook the
potatoes. Stir and add potatoes. Adjust salt and add sugar to taste. Simmer
medium heat until
potatoes are cooked and there is practically no gravy in
In a frying pan, heat ghee. Add the bay leaves and garam
masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
remove from fire.
Add a couple of diced tomatoes to the cabbage along with
the masala paste.
Add a T of chopped coriander leaves just before removing
from the fire.
Add a handful of shelled peas with the masala.