Tuesday, March 07, 2006

ARF/5-a-Day Tuesday #10 - Green cabbage and peas


After a load of fancy dishes, it's very satisfying for the soul (and the stomach) to have something simple on the plate. Cabbage with peas, cooked with a minimum of spices, is favourite with rice and dal. If I'm having this veggie combination with chapaties, I usually add a sliced red onion or two. I dont use the supersweet petit pois type - I prefer the larger, more robust garden peas. And for this particular dish, I prefer to cook them straight from frozen.

As for the cabbage, I've almost given up using white cabbage - it's SO smelly compared to sweetheart cabbage (the pointy kind) or just any green variety. I like the purple ones for some things, because of the pretty colour, but on the whole I like the leafy green kind best. I dont like soggy cabbage, so I dont cook mine for long.

I usually use one or two finely-chopped green chillies so as to maintain the green and fresh look, but this time I used red chilly powder, which is why the brownish tinge to the cooked cabbage.

I missed ARF/5-a-day Tuesday #9, rather to my regret - was too busy/tired/fed up to cook, so Pete was chef... and he really cant be bothered to take photographs, more's the pity, because he made some delicious stir-fries. I can only say that I didnt miss out on my 5-a-day portions, even though I didnt do any cooking.

I'm back now, though (as might have been noticed... anybody?) :) So here's my simple entry for this week's ARF/5-a-day event.

Recipe for:
Green cabbage with peas


1 medium green cabbage, shredded
1 cup frozen garden peas, unthawed

For tempering:

1 tsp urad dal
1 tsp mustard seeds
1 tsp oil
1/2 tsp red chilli powder or 2 fresh green chillies, chopped fine
pinch of asafoetida (optional)
salt to taste


1. Heat the oil in a wide pan and pop the mustard seeds and urad dal. If using green chillies or red chilli powder, add that now and stir for a few seconds.

2. Add the shredded green cabbage and mix well.

3. Toss in the frozen garden peas, cover the pan and lower the heat as far as it will go. Let the cabbage cook for 5-7 minutes.

4. Check the peas - once they're cooked, the dish is ready.

5. Add salt to taste, mix and serve hot as a side with plain rice and sambar.


brownbreadicecream said...

Oh wow, that looks really good. I wish I could get those big garden peas at my supermarket. And I know what you mean about white cabbage being smelly. But somehow it's only smelly when I cook it, so there must be some trick, don't you think?

Priya said...

Hi shammi thanx for the recipe. I made the same cabbage peas curry using Meensa recipe. Her's the spicier version and would go with rotis as well as rice. And urs is just perfect for a south indian meal, with sambar or rasam rice would be perfect.I think adding turmeric might help getting rid of that smell u r talking abt.

Anonymous said...

Wow!!looks good.
I'm very much new to your blog..Good presentation..Keep it up.
Can I add you to my blog link also.

GourmayMasala said...

This looks yum! The cabbage is so beautifully shredded! Is that handy-work armed just with a knife? How do you go about shredding cabbage?