Cabbage Keema (Khime Kelmine)
A unique Parsi vegetarian dish where finely chopped cabbage is treated like minced meat (keema) to create a savory, textured delight. This traditional preparation features tender cabbage sautéed with aromatic ghee, onions, garlic, and cumin, then finished with a touch of Worcestershire sauce for savory depth. The addition of rice flour helps bind the moisture, resulting in a rich, dry curry that pairs perfectly with fresh rotis or crusty bread.
Ingredients
- 1 pound Cabbage (Originally 'Kelam ratal 1'. Finely chopped with core removed.)
- 1/4 pound Onion (Originally 'Kanda sher 0.25'. Finely chopped.)
- 4 tablespoons Ghee (Originally 'Ghee navtank' (approx 2 oz).)
- 5 cloves Garlic cloves (Peeled and minced.)
- 1 teaspoon Cumin seeds (Heaping teaspoon.)
- 1 cup Fresh cilantro (coriander) (Originally '3 bunches'. Chopped.)
- 2 whole Green chilies (Finely chopped.)
- 1 teaspoon Salt (Or to taste.)
- 1 tablespoon Rice flour (Quantity estimated. Used for texture/binding.)
- 1 tablespoon Worcestershire sauce (Originally 'Vidhati Sasu' (Foreign Sauce). Quantity estimated.)
More recipes using Cabbage
Parsi Cabbage or Cauliflower Curry
This traditional Parsi vegetable dish transforms simple cabbage or cauliflower into a rich, aromatic side with a unique sweet and sour profile. Finely shredded cabbage is simmered in creamy coconut milk with caramelized onions, vinegar, and a blend of turmeric and ginger-garlic paste. The result is a tender, flavorful curry that pairs perfectly with rotis or rice, offering a delightful balance of savory and tangy notes.
Cabbage (Pattagobi) Sabji
This one-pot Cabbage sabji is super easy to make and packed with flavors. Made with fresh cabbage and cooked along with tomatoes and onions, this dish is a perfect main course for dinner.
Cabbage Side Dish
A flavorful Indian Malabar side dish featuring cabbage, spices, and coconut, perfect for pairing with rice or chapathi.
Stewed Cabbage
This simple stewed cabbage recipe offers a comforting and flavorful side dish, perfect for a weeknight meal. The cabbage is cooked until tender, then combined with onions, flour, and soup stock for a rich, savory flavor. This classic dish is a satisfying and economical way to enjoy fresh cabbage.
Instructions
- 1Remove the hard core from the cabbage and chop the leaves very finely (resembling minced meat). Finely chop the onions, garlic, green chilies, and cilantro.
- 2Heat the ghee in a large pan over medium heat. Add the cumin seeds, minced garlic, and green chilies. Sauté for a minute until fragrant, then add the chopped onions. Fry until the onions are soft and translucent.
- 3Add the finely chopped cabbage and salt to the pan. Mix well. Cover and cook on low-medium heat until the cabbage is tender and cooked through, stirring occasionally to prevent sticking.
- 4Once the cabbage is tender, stir in the Worcestershire sauce and chopped cilantro. Sprinkle the rice flour over the mixture and stir well for another 2-3 minutes to absorb excess moisture and bind the dish slightly. Serve hot.
You Might Also Like
Parsi Cabbage or Cauliflower Curry
This traditional Parsi vegetable dish transforms simple cabbage or cauliflower into a rich, aromatic side with a unique sweet and sour profile. Finely shredded cabbage is simmered in creamy coconut milk with caramelized onions, vinegar, and a blend of turmeric and ginger-garlic paste. The result is a tender, flavorful curry that pairs perfectly with rotis or rice, offering a delightful balance of savory and tangy notes.
Keema Kababs (Minced Meat Kababs)
These traditional Parsi-style minced meat kababs feature a unique double-cooking technique that results in an exceptionally smooth and tender texture. The meat is first simmered with a fragrant blend of fresh herbs, celery, and spices until dry, then ground into a fine paste before being shaped and deep-fried to a golden crisp. This method ensures the flavors are deeply infused while creating a melt-in-the-mouth consistency perfect for serving as an appetizer or side dish.
Parsi Mutton Keema with Almonds and Raisins
A traditional Parsi minced meat curry (Keema) that combines savory mutton or chicken with the sweetness of raisins and the crunch of almonds. This 1900s recipe features a unique technique of dispersing the meat in water before cooking to ensure a silky, lump-free texture. Fragrant with ginger, a hint of garlic, and fresh herbs like mint, celery, and parsley, it offers a sophisticated balance of flavors typical of Parsi cuisine.
Mutton or Chicken with Cabbage
Tender chunks of mutton or chicken are slow-cooked with finely chopped cabbage in this comforting Parsi stew. The dish begins with a fragrant base of caramelized onions, ginger, and garlic, before simmering the meat and vegetables until meltingly soft. Finished with rich coconut milk and a touch of warming garam masala, this creamy, savory curry offers a perfect balance of textures and flavors, best enjoyed with crusty bread or steamed rice.