Sri Lankan Cabbage Spiced Lentil Casserole Spicy Cabbage Rolls Garden Paprikash Cabbage Poblano
Flatbread Aleecha <Ethiopian> Cajun Coleslaw Hot and Sour Cabbage Banda Kopir Tarkari (Vegetables
stir fried with spices) Gujerati Style Cabbage with Carrots, with noodles Bandhakopir Ghanto
K.d. lang's Indonesian Salad with Spicy Peanut Dressing
Sri Lankan Cabbage
2 or more onions, thinly sliced 1 to 2 tablespoons olive oil 1 teaspoon turmeric several whole
cardamom pods several whole cloves 2 to 3 cloves garlic, finely chopped 1 head cabbage, thinly
sliced salt to taste
1. Saute onions in olive oil with garlic and spices until onions are soft, around 8 minutes.
2. Add cabbage and stir-fry until tender. Add salt to taste and serve. Makes 4 servings. Adapted
from This Organic Life by Joan Dye Gussow (Chelsea Green Publishing, 2001).
Spiced Lentil Casserole
3/4 tsp. crushed red chili flakes 3 garlic cloves, minced
4/2 tsp. turmeric 2 cups. shredded green cabbage 1 pinch asafoetida (optional) 2 cups. cooked brown
rice 2 Tbsp. oil 3 cups. cooked brown lentils 1 cup sliced scallions 1 cup vegetable stock
5/2 cup chopped green bell pepper 1 cup frozen peas, thawed
Preheat oven to 350 degrees. In a large skillet, saute chili, turmeric and asafoetida in oil for 2
minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice,
lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Denise CVC
Spicy Cabbage Rolls
1 large head cabbage 2 pounds soy mince after soaking in stock and draining 2 cups cooked barley 2
garlic cloves, minced 1 1/2 cups chopped onion 2 tablespoons soy sauce 2 tablespoons ketchup 1
tablespoon brown sugar 2 to 3 teaspoons ground ginger
6/2 teaspoon salt
7/4 teaspoon pepper SAUCE: 1 can (15 ounces) tomato sauce
8/2 cup chili sauce
9/4 cup packed brown sugar t teaspoon soy sauce
10/8 teaspoon cayenne pepper Cook cabbage in boiling water just until leaves fall off head. Reserve
10 large leaves (save remaining cabbage for another use). Combine soy mince, barley, garlic,
onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well. Spoon about 1/2 cup
onto each cabbage leaf. Fold in sides, starting at an unfolded edge; roll up completely to
enclose filling. Place rolls, seam side down, in a greased 13x9x2-in. baking dish. In a saucepan
over medium heat, combine sauce ingredients; heat until sugar is melted and sauce is hot. Pour
over rolls. Cover and bake at 350'F for 80-90 minutes. Yield: 8-10 servings. Cayman Designs
Adapted from caymandesigns.comcaymandesigns.comOpen ↗
Garden Paprikash 6 Servings
2 tsp Olive oil 1 cup Diced onion 1 cup Diced carrots 1 cup Peeled, diced potatoes 2 cup Diced
cabbage 1 cup Seeded, diced green bell pepper 1 cup Seeded, diced red bell pepper 3 Tbsp Tomato
paste 1 1/2 Tbsp Sweet paprika 4 Cloves garlic, minced 2 tsp Caraway seeds
11/2 tsp Cayenne pepper 2 cup Tomato juice 2 cup Soy or Nut Milk
12/2 cup Soy yogurt 2 Tbsp Minced fresh dill for garnish Cooked brown noodles or rice
In a large, heavy, nonreactive saucepan, heat the oil over medium high heat. Add the onions,
carrots, potatoes and cabbage. Saute 2 minutes. Add the peppers, tomato paste, paprika, garlic,
caraway seeds and cayenne pepper. Saute 2 minutes, stirring well, until tomato paste begins to turn
light brown. Add the tomato juice and milk; stir to combine well. Simmer about 30 minutes or until
vegetables are tender and sauce is thickened. Stir in yogurt and garnish with dill. Serve over
cooked noodles or rice. recipesource.comrecipesource.comOpen ↗
Cabbage Poblano Flatbread
1 cup whole wheat flour 1 cup all-purpose flour
13/2 teaspoon ground coriander
14/2 teaspoon ground turmeric
15/2 teaspoon ground cardamom
16/2 teaspoon kosher salt 2 cups shredded cabbage 2 tablespoons fresh ginger -- minced 2 tablespoons
poblano peppers -- minced 2 1/2 teaspoons sesame seeds 2 tablespoons vegetable oil -- as needed
Sift the flours, coriander, turmeric, cardamom and salt into a large bowl. Stir in the cabbage,
ginger, poblano, sesame seeds, 2/3 cup water and 2 tablespoons oil. Using your hands, knead the
dough on a lightly floured surface for 12 minutes, then let it rest under a towel for 15 minutes.
Separate the dough into 12 equal balls. On a lightly floured surface, roll out each ball into a
round, about 1/8 inch thick. Place a medium skillet over medium heat. Lightly oil the skillet and
fry each round, turning once, until golden brown, about 1 minute per side. Transfer the cooked
flatbreads to a platter and keep warm. Continue until all the breads are cooked, adding more oil to
the skillet as needed.
Aleecha <Ethiopian>
17/2 cup onion; sliced 10 cloves garlic; sliced thin 2 cup carrots; sliced thin 1 cup water 3
tablespoon corn oil 1 teaspoon turmeric; ground 1 fresh hot green peppers; halved, to 3 peppers 1
lb cabbage; coarsely sliced 1 teaspoon queman; see note 1 tablespoon tomato paste 1 teaspoon
salt; to taste 1 lb potatoes; cut like French
Aleecha is a mixed vegetable stew. Quemam contains an ingredient not found in the US. I'd
substitute dry berbere spice mix. In dry pan over moderate low heat, stir fry onion, garlic, and
carrots for 2 mins. Add
18/2 cup of the water and cook 5 mins longer. Add the oil and continue to simmer. Add the turmeric,
chilies, and cabbage. Cover the pan and steam to reduce the bulk for 2 mins. Stir well and add
the quemam, tomato paste, salt and the potatoes. Cover the pan and cook for 5 mins. Add the
remaining water and simmer for 5 minutes more to soften the potatoes and thicken the sauce
somewhat. Serve at room temperature with Injeera.
Quoted message said:Quoted message said:From Sephardic Cooking by Copeland Mark Posted on Cooking echo by
David Pileggi Yield: 6 servings
Cajun Coleslaw 10 servings
5 Tbsp Soy mayonnaise, (heaping) 1 tsp Louisiana hot sauce 2 Tbsp Yellow mustard (heaping) 2 Tbsp
Ketchup 2 Tbsp Olive oil 1 Tbsp Wine vinegar 1 tsp Garlic salt 1 Tbsp Lea & perrins 1 ea Juice of
medium size lemon 3 tsp Salt (to taste) 4 ea Bell peppers, sliced 2 md Onions, shredded 1 large
Cabbage, shredded
Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the
mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add
Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding
the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions
in a large salad bowl. pour sauce over and toss well. This should be done about an hour before
serving. Tastes even better the next day.
Adapted from Justin Wilson's "Outdoor Cooking With Inside Help"
Hot and Sour Cabbage
5 servings
19/2 md Head of cabbage, shredded 4 Hot peppers 2 Tbsp Soya sauce Pepper Salt 2 Tbsp Cider vinegar 2
Tbsp Brown sugar 2 Tbsp Oil
20/2 cup Water
Shred cabbage. Remove seeds from hot peppers, slice. Assemble other ingredients. Heat oil in wok
to smoking point. Add hot peppers, stir fry a half minute. Add cabbage, salt, pepper, stir
thoroughly and fry about 2 minutes. Add 1/2 cup water, cider vinegar, soya sauce, and brown sugar.
Stir thoroughly. Cover wok, cook ingredients 8-10 minutes. Lift wok cover from time to time to
stir mixture.
Banda Kopir Tarkari (Vegetables stir fried with spices) 4 servings
21/2 tsp Turmeric
22/2 lb Potatoes; 225 g. chopped in -small cubes 1 ea Onion; finely chopped 1 ea Bay leaf
23/2 tsp Cumin, ground
24/2 tsp Ginger, ground
25/4 tsp Chili powder 4 ea Tomatoes; chopped 1 cup Cabbage; finely sliced
26/2 cup Peas Oil -Salt
"In Bangladesh, cabbage is usually available in the market during the winter season, as are
tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during
the winter. In the markets where such vegetables are available year round, banda is a popular
standard." Meghna Guharthakurta, Dhaka, Bangladesh Start by heating the oil in a heavy pan and put
in the tumeric and some salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10 minutes (they will complete
their cooking later) and remove them from the oil and set aside. Adding more oil if necessary, now
saute the onion slices until they are soft and transparent. Then add the bay leaf, cumin, ginger and
chili powder. Stir well and put in the tomatoes. When they have begun to break down, add the cabbage
bit by bit, stirring it in well so that it is sauteed in the spices. Cover and cook gently for 3-5
minutes. Finally put in the peas and semi-fried potatoes and seasoning.Mix well, replace the cover
and continue to cook for 5-10 minutes or until potatoes are ready. Serves:4 SOURCE: _The World in
Your Kitchen: Vegetarian Recipes_by Troth Wells posted by Anne MacLellan
Gujerati Style Cabbage with Carrots, with noodles
27/4 lb cabbage
28/4 pound carrot
29/2 to 1 fresh hot green chili 4 tbs olive oil pinch asafoetida (option) 1 tbs whole black mustard
seeds 1 whole dried hot red pepper 1 tbs soy sauce
30/2 tsp honey 4 tbs fresh cilantro 1 tbs lemon juice
31/2 lb cooked, wide wholegrain noodles
Core cabbage and cut fine. Peel carrots and grate course. Cut green chili into long thin strips,
discarding stems and seeds. Heat oil in wok, when hot add asafoetida and a second later mustard
seeds. As soon as mustard seeds start to pop (5-10 sec) add the dried chili, stir once. When the
chili starts to darken (5 more seconds) add the cabbage, carrots and green chili. Reduce heat to
medium and stir fry for about a minute. Add honey, soy and cilantro, stir fry for about five
minutes, until vegetables are just cooked but still crisp. Add lemon juice and noodles stir, remove
red chili.
Bandhakopir Ghanto Yield: 4 servings
2 1/2 Tbsp Mustard oil
32/4 lb Potatoes, cubed
33/2 tsp Cumin seeds 6 cup Cabbage, finely shredded 1 tsp Green chile, chopped
34/4 cup Water
35/4 tsp Salt
36/2 tsp Turmeric 1 1/4 tsp Sugar 1 dash Cayenne
37/2 cup Green peas, cooked
38/2 tsp Garam masala
Heat 2 Tbsp oil in a Dutch oven. Add potatoes & saute until they are medium brown, 10 minutes or
so. Stir often. Using a slotted spoon, remove from the oil & set aside. Add the remaining oil. Add
cumin seeds & fry for a few seconds. Add cabbage, chile & water. Lower heat & cook, uncovered,
until the cabbage is limp, 8 minutes, stirring often. Stir in the salt, turmeric, sugar, cayenne,
another 2 Tbsp water & the potatoes. Cover & simmer until the potatoes are tender. Then, add the
peas & cook for 2 minutes. Remove from heat, stir in the garam masala & let it stand, covered, for
a few minutes.
Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the Bengal Region"
K.e. lang's Indonesian Salad with Spicy Peanut Dressing 6 servings
-------------------------------FOR THE SALAD------------------------------- 3 Tbsp Vegetable oil
Salt to taste 1 lb Firm tofu; patted dry-- and cut into 1/4" cubes 2 small Potatoes; boiled-- cut
into bite-size wedges
1/2 lb Fresh spinach; cleaned-- steamed, and chopped
2/2 small Head green cabbage; shredded-- and lightly steamed
3/2 lb Mung bean sprouts-- washed thoroughly ------------------------------FOR THE DRESSING------------------------------
4 Garlic cloves
4/4 cup Roasted peanuts 5 tsp Soy sauce or tamari 3 Tbsp Lime or lemon juice 4 tsp Brown
unrefined sugar
5/4 tsp Cayenne pepper 2 Tbsp Water
Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and
saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on
a paper towel. Arrange the bean curd, potatoes, spinach, and cabbage on individual plates. Prepare
the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If
the dressing seems too thick, add another teaspoon of water. Top the vegetables and bean curd with
the bean sprouts and dressing, and serve immediately. Preparation time: 1 hour
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for you by: Karen Mintzias
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