Shredded cabbage is the unsung hero of the vegetable world. Unlike lettuce, white cabbage stays crisp even when coated in a heavy dressing, red cabbage lends coleslaw a colorful crunch ...
Stir in the turmeric and chilli powder, then add the shredded cabbage and salt. Cover the pan once more and cook over a gentle heat for about 10 minutes or until the cabbage has softened but ...
Only freeze crisp, young cabbage. Wash and shred, blanch, drain, then plunge into iced water and drain again. Place in freezer bags, label and seal. Cook from frozen. To prepare, cut off the base ...
Cabbage Kofta:Cabbage shredded, mixed with spices, shaped into balls and deep fried. Dipped in a rich gravy of dry fruits, tomatoes, curd and masalas before serving. In a bowl mix finely shredded ...
When the garlic is pale golden and crisp, remove the slices from the skillet. Thinly slice the cabbage and divide between two serving plates. Put all the ingredients for the sauce in a small sauce ...
Take off any damaged outside leaves. Quarter the cabbage, core it and then finely shred each quarter. Mix the cabbage and the rest of the ingredients together in a large bowl. Using your hands ...