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.)
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.