\nThis vibrant stir-fry combines the natural sweetness of red cabbage with the bold flavors of Indian spices, creating a deliciously spicy and nutritious dish. Perfect for a quick weeknight dinner or as a flavorful side dish.<\/p>\n
The vibrant colors and tantalizing flavors of Indian cuisine have won hearts around the world. One of the most underrated ingredients that adds a pop of color and depth to many dishes is red cabbage. Its slightly sweet and earthy taste pairs perfectly with the bold spices and chilies commonly used in Indian cooking. In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of red cabbage in Indian cuisine. From spicy stir-fries to flavorful curries, crunchy pickles to savory bakes, there’s something for everyone to enjoy.<\/p>\n
\nThis vibrant stir-fry combines the natural sweetness of red cabbage with the bold flavors of Indian spices, creating a deliciously spicy and nutritious dish. Perfect for a quick weeknight dinner or as a flavorful side dish.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet or wok over medium-high heat. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized red cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat oil in a pan over medium heat. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized red cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. In a large bowl, combine sliced red cabbage and salt. Let it sit for 30 minutes to allow the cabbage to soften. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, shredded Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Add onion and cook until translucent. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, thinly sliced Instructions:<\/strong><\/p>\n 1. Heat the oil in a large skillet over medium heat. Cooking Time:<\/strong> 15-17 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup split red lentils (masoor dal) Instructions:<\/strong><\/p>\n 1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour and salt. Cooking Time:<\/strong> 15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, shredded Instructions:<\/strong><\/p>\n 1. Heat oil in a large pan over medium heat. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, shredded Instructions:<\/strong><\/p>\n 1. Heat the olive oil in a large pan over medium heat. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small red cabbage, shredded Instructions:<\/strong><\/p>\n 1. In a bowl, mix together cabbage, onions, tomatoes, chickpea flour, cumin seeds, coriander powder, and turmeric powder. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, shredded Instructions:<\/strong><\/p>\n 1. In a large bowl, mix together shredded cabbage, gram flour, salt, baking powder, and cumin seeds. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup semolina (sooji) Instructions:<\/strong><\/p>\n 1. Heat the oil in a large saucepan over medium heat. Cooking Time:<\/strong> 20-22 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup split red lentils Instructions:<\/strong><\/p>\n 1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a bowl, mix together flour, salt, and baking powder. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium red cabbage, shredded Instructions:<\/strong><\/p>\n 1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 large red cabbage, shredded Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Cooking Time:<\/strong> 20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup fermented batter (see note) Instructions:<\/strong><\/p>\n 1. In a bowl, mix together the fermented batter, shredded red cabbage, salt, and baking soda. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Note: To make fermented batter, soak 1 cup of rice and 1\/2 cup of black gram in water for 4 hours. Blend with 1\/2 cup of water until smooth. Leave it to ferment overnight or for at least 8 hours.<\/p>\n Get ready to spice up your meals with these 18 mouth-watering red cabbage recipes inspired by Indian cuisine! From stir-fries and thorns to pickles, sabzis, and more, this collection offers a variety of flavors and textures to tantalize your taste buds. Discover how red cabbage is transformed into delicious dishes like coconut-spiced thorans, mustard seed-infused poriyals, and turmeric-tinted dals. Whether you’re in the mood for something savory, tangy, or sweet, this article has got you covered with its diverse range of recipes perfect for any meal or occasion.<\/p>\n","protected":false},"excerpt":{"rendered":" The vibrant colors and tantalizing flavors of Indian cuisine have won hearts around the world. One of the most underrated ingredients that adds a pop of color and depth to many dishes is red cabbage. Its slightly sweet and earthy taste pairs perfectly with the bold spices and chilies commonly used in Indian cooking. In … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":33173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-33180","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/33180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=33180"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/33180\/revisions"}],"predecessor-version":[{"id":33181,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/33180\/revisions\/33181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/33173"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=33180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=33180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=33180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 2 tablespoons vegetable oil
\n– 1 small onion, thinly sliced
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon cayenne pepper (adjust to taste)
\n– Salt and pepper, to taste
\n– Fresh cilantro leaves, for garnish (optional)<\/p>\n
\n2. Add onion and cook until translucent, about 3 minutes.
\n3. Add garlic, cumin, coriander, and cayenne pepper. Cook for an additional minute, stirring constantly.
\n4. Add red cabbage to the skillet. Stir-fry for about 5 minutes, or until cabbage is tender but still crisp.
\n5. Season with salt and pepper to taste.
\n6. Garnish with cilantro leaves, if desired.<\/p>\nRed Cabbage Thoran with Coconut<\/h2>\n
\nThis recipe is a variation of the classic Kerala-style thoran, a popular side dish from South India. The addition of coconut and spices gives this red cabbage thoran a rich and creamy flavor profile.<\/p>\n
\n– 1 small onion, finely chopped
\n– 2 cloves of garlic, minced
\n– 1\/4 cup grated fresh coconut
\n– 1 tablespoon mustard seeds
\n– 1 teaspoon cumin powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. Add mustard seeds and let them sizzle for a few seconds.
\n3. Add chopped onion and saut\u00e9 until translucent.
\n4. Add minced garlic and saut\u00e9 for another minute.
\n5. Add sliced red cabbage, grated coconut, cumin powder, and salt.
\n6. Stir well and cook for 10-12 minutes or until the cabbage is tender.
\n7. Serve hot with steamed rice or roti.<\/p>\nIndian-Style Red Cabbage Pickle<\/h2>\n
\nAdd a burst of flavor to your meals with this tangy and crunchy Indian-style red cabbage pickle, perfect for accompanying curries, naan bread, or as a topping for tacos.<\/p>\n
\n– 1\/2 cup white vinegar
\n– 1\/4 cup water
\n– 2 tablespoons vegetable oil
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon ground coriander
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Rinse the cabbage under cold running water to remove excess salt. Drain well.
\n3. Heat oil in a pan over medium heat. Add cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
\n4. Add the cabbage mixture to the pan and stir to combine.
\n5. Add vinegar and water to the pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the cabbage is tender.
\n6. Let it cool completely before transferring to an airtight container. Store in the refrigerator.<\/p>\nRed Cabbage and Potato Sabzi<\/h2>\n
\nThis hearty and aromatic stew is a staple in many Indian households, particularly during the winter months. The combination of tender potatoes, sweet red cabbage, and aromatic spices makes for a comforting and nutritious meal.<\/p>\n
\n– 2 large potatoes, peeled and diced
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground coriander
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add garlic, cumin, and coriander; cook for 1 minute.
\n3. Add potatoes and cook until they start to soften (about 5 minutes).
\n4. Add shredded red cabbage, salt, and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
\n5. Garnish with fresh cilantro leaves and serve hot over rice or with naan bread.<\/p>\nRed Cabbage Poriyal with Mustard Seeds<\/h2>\n
\nA flavorful and nutritious Indian-style stir-fry made with red cabbage, mustard seeds, and aromatic spices.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 1 teaspoon mustard seeds
\n– 1\/2 teaspoon cumin seeds
\n– 1\/4 teaspoon turmeric powder
\n– Salt, to taste
\n– Fresh cilantro leaves, for garnish<\/p>\n
\n2. Add the chopped onion and saut\u00e9 until translucent.
\n3. Add the sliced cabbage, mustard seeds, cumin seeds, and turmeric powder. Stir well.
\n4. Cook for 10-12 minutes or until the cabbage is tender and slightly caramelized.
\n5. Season with salt to taste.
\n6. Garnish with fresh cilantro leaves.
\n7. Serve hot over rice or with naan bread.<\/p>\nRed Cabbage Dal with Turmeric and Cumin<\/h2>\n
\nThis hearty dal recipe combines the sweetness of red cabbage with the warm, earthy flavors of turmeric and cumin. A perfect comfort food for a chilly evening!<\/p>\n
\n– 2 cups water
\n– 1 small red cabbage, shredded
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon ground turmeric
\n– Salt, to taste
\n– Fresh cilantro, for garnish (optional)<\/p>\n
\n2. In a large pot, saut\u00e9 the onion, garlic, cumin, and turmeric in a little oil until fragrant.
\n3. Add the shredded red cabbage to the pot and cook until it starts to soften.
\n4. Add the lentils and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
\n5. Season with salt to taste.
\n6. Garnish with fresh cilantro, if desired.<\/p>\nRed Cabbage Paratha with Spiced Filling<\/h2>\n
\nA vibrant twist on traditional parathas, this recipe combines the sweetness of red cabbage with a warm and aromatic spiced filling.<\/p>\n
\n– 1\/4 teaspoon salt
\n– 1\/4 cup lukewarm water
\n– 1\/2 cup grated red cabbage
\n– Filling ingredients:
\n\t+ 1\/2 teaspoon ground cumin
\n\t+ 1\/4 teaspoon ground coriander
\n\t+ 1\/4 teaspoon turmeric powder
\n\t+ 1\/4 teaspoon red chili powder
\n\t+ Salt, to taste
\n\t+ 2 tablespoons ghee or oil<\/p>\n
\n2. Gradually add lukewarm water to form a dough.
\n3. Divide the dough into 6-8 equal portions.
\n4. Roll out each portion into a thin circle.
\n5. Place a tablespoon of spiced filling in the center of each circle.
\n6. Fold the dough over the filling, forming a triangle or a square shape.
\n7. Press the edges to seal and cook on a non-stick skillet or griddle over medium heat for 30-40 seconds on each side.<\/p>\nRed Cabbage Chutney with Tamarind<\/h2>\n
\nThis sweet and spicy chutney is a perfect accompaniment to naan, rice, or as a dip for snacks. The tangy tamarind and crunchy red cabbage add a delightful twist to this flavorful condiment.<\/p>\n
\n– 1 cup tamarind paste
\n– 1\/2 cup jaggery powder (or brown sugar)
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated ginger
\n– 1\/4 teaspoon cayenne pepper (optional)
\n– Salt, to taste<\/p>\n
\n2. Add chopped onion and saut\u00e9 until translucent.
\n3. Add minced garlic and grated ginger; saut\u00e9 for another minute.
\n4. Add shredded red cabbage and cook until it starts to soften (about 5 minutes).
\n5. Stir in tamarind paste, jaggery powder, and cayenne pepper (if using). Cook for an additional 10-15 minutes or until the chutney thickens.
\n6. Season with salt to taste.<\/p>\nRed Cabbage and Chickpea Curry<\/h2>\n
\nA flavorful and healthy twist on traditional curry, this recipe combines the sweetness of red cabbage with the earthiness of chickpeas.<\/p>\n
\n– 1 can chickpeas (14 oz), drained and rinsed
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 tablespoon curry powder
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 2 tablespoons olive oil
\n– 1 can coconut milk (14 oz)
\n– 1 cup water
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add onions and cook until translucent, about 5 minutes.
\n3. Add garlic and cook for an additional minute.
\n4. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes.
\n5. Add shredded cabbage and chickpeas to the pan. Cook, stirring occasionally, until the cabbage is tender, about 20-25 minutes.
\n6. Stir in coconut milk and water. Bring to a simmer and cook for an additional 5-7 minutes or until the sauce has thickened slightly.
\n7. Taste and adjust seasoning as needed.
\n8. Garnish with chopped cilantro, if desired.<\/p>\nRed Cabbage Bhaji with Onions and Tomatoes<\/h2>\n
\nThis vibrant Indian-inspired snack is a flavorful twist on traditional onion bhajis, adding a pop of color and spice from the red cabbage. Perfect for a quick bite or party appetizer.<\/p>\n
\n– 2 medium onions, thinly sliced
\n– 2 medium tomatoes, diced
\n– 1\/2 cup chickpea flour
\n– 1\/4 teaspoon cumin seeds
\n– 1\/4 teaspoon coriander powder
\n– 1\/4 teaspoon turmeric powder
\n– Salt, to taste
\n– Vegetable oil, for frying<\/p>\n
\n2. Add salt to taste.
\n3. Heat about 1 inch (2.5 cm) of vegetable oil in a deep frying pan over medium-high heat.
\n4. Using your hands or a spoon, shape the cabbage mixture into small patties.
\n5. Fry the bhajis for 3-4 minutes on each side, until golden brown and crispy.
\n6. Drain on paper towels and serve hot.<\/p>\nRed Cabbage Rasam with Coriander<\/h2>\n
\nThis flavorful and vibrant rasam (South Indian-style soup) is a perfect blend of spices, tanginess, and crunch. The addition of coriander gives it a fresh and aromatic twist.<\/p>\n
\n– 1 medium red cabbage, thinly sliced
\n– 2 cups water or vegetable broth
\n– 1\/4 cup tamarind paste
\n– 2 tablespoons coriander seeds
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– Chopped cilantro, for garnish (optional)<\/p>\n
\n1. In a large pot, combine the sliced red cabbage and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
\n2. In a blender or food processor, grind the coriander seeds into a coarse paste.
\n3. Add the tamarind paste, cumin powder, turmeric powder, and salt to the pot with the cabbage mixture. Stir well.
\n4. Add the ground coriander paste and stir well.
\n5. Simmer for an additional 10-15 minutes or until the flavors have melded together and the soup has thickened slightly.
\n6. Serve hot, garnished with chopped cilantro if desired.<\/p>\nRed Cabbage Pakoras with Gram Flour<\/h2>\n
\nRed Cabbage Pakoras with Gram Flour: A flavorful twist on traditional Indian fritters!<\/p>\n
\n– 1 cup gram flour (chickpea flour)
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/4 teaspoon cumin seeds
\n– Vegetable oil for frying
\n– Optional: yogurt or raita for serving<\/p>\n
\n2. Gradually add water to the mixture to form a thick batter.
\n3. Heat vegetable oil in a deep frying pan over medium heat.
\n4. Using a spoon, drop small portions of the batter into the hot oil, about 3-4 at a time.
\n5. Fry for 3-4 minutes or until golden brown, then flip and fry for another minute.
\n6. Remove from oil with a slotted spoon and drain on paper towels.
\n7. Serve warm with yogurt or raita, if desired.<\/p>\nRed Cabbage Upma with Semolina<\/h2>\n
\nThis recipe combines the humble upma with the sweetness of red cabbage, creating a nutritious and flavorful dish perfect for breakfast or brunch.<\/p>\n
\n– 2 cups water
\n– 1\/4 cup grated red cabbage
\n– 1 tablespoon vegetable oil
\n– Salt to taste
\n– Optional: chopped cilantro, cashews, or dried fruits for garnish<\/p>\n
\n2. Add semolina and cook, stirring constantly, until it turns light golden brown (about 5 minutes).
\n3. Gradually add water, whisking continuously to prevent lumps.
\n4. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the upma thickens.
\n5. Add grated red cabbage and cook for an additional 2-3 minutes, stirring frequently.
\n6. Season with salt to taste.
\n7. Serve hot, garnished with your choice of chopped cilantro, cashews, or dried fruits.<\/p>\nRed Cabbage Sambar with Lentils<\/h2>\n
\nThis hearty stew combines the earthy sweetness of red cabbage with the comforting warmth of lentils, creating a delightful and nutritious meal. Perfect for a cozy evening or a quick lunch, this recipe is sure to become a favorite.<\/p>\n
\n– 2 cups water
\n– 1 medium red cabbage, thinly sliced
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric powder
\n– Salt, to taste
\n– 2 tablespoons vegetable oil
\n– Fresh cilantro, for garnish (optional)<\/p>\n
\n2. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
\n3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
\n4. Add the sliced red cabbage and cook until it starts to soften, about 5 minutes.
\n5. Stir in the cumin, turmeric powder, and salt. Cook for 1 minute.
\n6. Add the soaked lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.<\/p>\nRed Cabbage Thepla with Fenugreek Leaves<\/h2>\n
\nThis recipe combines the sweetness of red cabbage with the earthy flavor of fenugreek leaves, wrapped in a crispy thepla. A perfect fusion of Indian and international flavors!<\/p>\n
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon baking powder
\n– 1\/4 cup ghee or oil
\n– 1\/2 cup red cabbage, shredded
\n– 2-3 fenugreek leaves, chopped
\n– Water, as needed<\/p>\n
\n2. Add ghee or oil and mix until the dough comes together.
\n3. Knead for 5 minutes and rest for 10 minutes.
\n4. Divide the dough into 6-8 portions.
\n5. Roll out each portion into a thin circle.
\n6. Place 1-2 tablespoons of shredded red cabbage and chopped fenugreek leaves in the center.
\n7. Fold the dough to form a triangle or square shape, pressing edges to seal.
\n8. Cook on a non-stick pan over medium heat for 2-3 minutes on each side, until golden brown.<\/p>\nRed Cabbage Kootu with Moong Dal<\/h2>\n
\nA flavorful and nutritious South Indian-inspired dish that combines the sweetness of red cabbage with the creamy texture of moong dal. This recipe is perfect for a quick weeknight dinner or as a side dish to accompany your favorite curries.<\/p>\n
\n– 1 cup split yellow moong dal
\n– 2 cups water
\n– 1 small onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon grated fresh ginger
\n– Salt, to taste
\n– 2 tablespoons vegetable oil<\/p>\n
\n2. Heat oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
\n3. Add the shredded red cabbage to the pan and cook until it starts to soften (about 5 minutes).
\n4. Add the soaked moong dal, salt, and 2 cups of water to the pan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the dal is mushy.
\n5. Serve hot with steamed rice or as a side dish.<\/p>\nRed Cabbage Masala with Garam Masala<\/h2>\n
\nA vibrant and flavorful twist on traditional masala recipes, this Red Cabbage Masala is perfect for a quick and easy side dish or vegetarian main course.<\/p>\n
\n– 2 tablespoons vegetable oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon garam masala powder
\n– 1\/2 teaspoon ground cumin
\n– Salt, to taste
\n– 1 tablespoon lemon juice (optional)<\/p>\n
\n2. Add chopped onion and cook until translucent, about 3-4 minutes.
\n3. Add minced garlic and cook for an additional minute.
\n4. Add shredded red cabbage, garam masala powder, ground cumin, and salt. Stir well to combine.
\n5. Reduce heat to low and simmer for 15-20 minutes or until the cabbage is tender.
\n6. Squeeze lemon juice over the top (if using) and serve hot.<\/p>\nRed Cabbage Dosa with Fermented Batter<\/h2>\n
\nThis recipe combines the classic fermented batter used in traditional dosas with the sweet and earthy flavor of red cabbage, creating a unique and delicious twist on this popular street food.<\/p>\n
\n– 1\/2 cup shredded red cabbage
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon baking soda
\n– 1 tablespoon ghee or oil
\n– Chopped cilantro for garnish<\/p>\n
\n2. Heat the ghee or oil in a non-stick skillet over medium heat.
\n3. Pour a ladleful of the batter mixture into the skillet and spread it evenly to form a thin circle.
\n4. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
\n5. Flip the dosa and cook for another minute.
\n6. Garnish with chopped cilantro and serve hot.<\/p>\nSummary<\/h2>\n