Sometimes the dishes that sound boring turns out to be the most addictive. When we got married my husband told me he did not like certain vegetables. I found out later that the reason he didn’t like those vegetables were just because they were cooked terribly when he was growing up. His mom knew only basic vegetable recipes which she made them repeatedly. They were always soggy and flavorless. When I started cooking and asked my husband to try, he totally changed his tune. He gladly started eating a lot of different things he would have normally not eaten. Although he still refuses to eat potatoes that I know he really actually dislikes. The important thing is that he enjoys my cooking 🙂
Cabbage was one of the vegetables he disliked because it was always served him overcooked. Mine has a much more interesting texture. It cooks fast and involves few ingredients. I like to keep the cabbage for the minimal time on the heat so that it retains its crunchiness. It is tempered with mustard seeds and lentils which greatly adds to the taste and texture. Paneer is optional but makes it more delicious making it nutritionally adequate. My husband loves this and eats as a salad with some meat on side.
Enjoy this dish as a main with rice or roti or as a side or as a filling for wraps and sandwiches. I use these organic gluten free wraps and they are perfect for someone on paleo diet. I usually use the yogurt based spread with cucumbers but you can even use hummus or any other spread that you like. Then place cooked cabbage and the usual add ins like onion and tomato towards one side. The wrap stays good for several hours.
Healthy and flavorful side dish that can also be used as a filling for wraps.
- 1/2 cabbage head (700g)
- 2 tbsp. coconut oil
- 2 1/2 tbsp. bengal gram daal
- 1 tsp black mustard seeds
- 1/2 cup red onion, sliced
- 1 tsp ginger garlic paste
- Lemon juice optional
- 200 g paneer, thinly sliced
- 3/4 tsp turmeric powder
- 1 tsp red chilli powder
- 2 green chilies, chopped
- 1/4 cup cilantro, chopped
- Heat oil in a wok or large skillet over medium until shimmering.
- Add 1 mustard seed. When seed sizzles and pops, add remaining mustard seeds, cover, and cook until seeds start popping, about 10 seconds. When popping starts to subside, immediately add chana dal. Reduce heat to medium-low and cook, tossing constantly, until daal is reddish golden brown and smell nutty, about 2 minutes.
- Halfway through add sliced onion. Cook for 1 minute add ginger garlic paste, turmeric and red chili powder. Cook for 30m seconds.
- Add cabbage, and salt, and cook it with lid on for 5 minutes, then remove lid and cook further stirring, until cabbage wilts but still has a little crunch, 3–5 minutes. Add sliced paneer and continue to cook until heated through, about 1 minute more.
- Remove from heat. Stir in cilantro, green chilies and lemon juice. Taste and add more lemon juice and salt if needed.
This recipe is shared with MeatfreeMondays.