Cabbage and Cauliflower
A simple traditional Indian side dish of tender cabbage or cauliflower, gently boiled in cloth alongside rice, then dressed with salt, mustard oil, and optionally powdered mustard. This quick, no-fuss preparation yields a lightly seasoned vegetable dish with a pleasantly pungent finish.
Ingredients
- 1 small head (inner leaves only) interior tender portion of cabbage (Use only the pale, tender inner leaves of the cabbage, discarding the tough outer leaves. The same quantity and method applies if using cauliflower instead — use only the tender inner florets.)
- 1 pinch, or to taste salt (Add to taste after boiling.)
- 1 teaspoon, or to taste mustard oil (Mustard oil has a strong, pungent flavour. Use sparingly if you are unfamiliar with it. It is traditional to use it raw as a dressing.)
- 1 pinch, optional powdered mustard (Optional. Add a small pinch if you enjoy extra pungency.)
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Instructions
- 1Remove and discard the tough outer leaves of the cabbage, keeping only the pale, tender interior portion. Roughly break or chop the tender leaves into manageable pieces if needed, then place them in the centre of a clean piece of cloth (such as a clean muslin or thin cotton cloth). Gather the corners of the cloth together and tie them securely with kitchen twine to form a bundle, making sure the cabbage is held firmly inside. This bundle will be submerged in boiling water during cooking. Note: if using cauliflower, follow exactly the same method using the tender inner florets.
- 2This dish is designed to be cooked alongside a pot of boiling rice. When your rice is nearly done — approximately 3 to 5 minutes before you plan to take the pot off the heat — carefully lower the cloth bundle containing the cabbage into the pot of boiling rice. The cabbage will cook quickly in the hot water and steam. Allow it to boil gently with the rice for these final few minutes until the cabbage is tender but not mushy. Use a spoon or tongs to keep the bundle submerged if needed. When the rice is ready to come off the heat, the cabbage will be cooked through.
- 3Carefully remove the cloth bundle from the pot using tongs. Set it in a bowl or plate and allow it to cool briefly so you can handle it safely. Untie or unwrap the cloth and transfer the boiled cabbage onto a serving plate. While the cabbage is still warm, season it with salt to taste, then drizzle over the mustard oil. If desired, sprinkle over a pinch of powdered mustard for extra pungency. Toss gently to coat the cabbage evenly in the dressing. Serve immediately alongside rice.
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