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.
Ingredients
- 1/2 pound Cabbage (Finely shredded like sev. Can substitute with cauliflower florets.)
- 1/4 pound Onion (Finely chopped.)
- 4 tablespoons Ghee (Originally 'navtank' (approx 2 oz).)
- 1 teaspoon Ginger paste (Originally 0.5 tola fresh ginger, crushed.)
- 1/2 teaspoon Garlic paste (Originally 5 val (approx 2g) fresh garlic, crushed.)
- 2 teaspoons Strong vinegar
- 1 teaspoon Sugar (Flat spoonful.)
- 1 teaspoon Salt (Heaping spoonful.)
- 1/2 teaspoon Turmeric powder
- 1/2 cup Thick coconut milk (Originally extracted from 1/2 large coconut using minimal hot water.)
More recipes using Cabbage
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This classic Fried Cabbage recipe offers a comforting and flavorful side dish, perfect for any meal. The cabbage is finely shredded and cooked with a tart apple, aromatic caraway seeds, and onions, creating a savory and slightly sweet flavor profile. The slow cooking process ensures a tender texture, making it a satisfying and easy-to-prepare dish.
Instructions
- 1Peel and crush the ginger and garlic into a paste. Finely shred the cabbage (like thin sev noodles). If using fresh coconut, grate it and extract thick milk by blending with a small amount of hot water and squeezing; otherwise, measure out the canned coconut milk.
- 2Boil the shredded cabbage in water until it becomes soft. Drain thoroughly in a colander to remove excess water. (If using cauliflower, separate into florets and boil similarly).
- 3Peel and finely chop the onions. Heat the ghee in a pan (traditionally a tin-lined vessel) and fry the onions until they turn a golden brown color. Add the ginger and garlic paste and fry briefly until fragrant.
- 4Add the boiled cabbage, thick coconut milk, vinegar, sugar, salt, and turmeric powder to the pan. Mix well. Cover the pan and cook on low heat (originally 'on embers'), stirring occasionally, until the ghee separates and rises to the surface.
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