Red cabbage braised with a panch puran temper.

Vegetarian food just gets easier. This is a old family classic that goes down well in our home and loved by my girls.

Its simple, quick and lets the cabbage shine. Its great with rice or flat breads and can be a lovely accompaniment for many eastern roasts and barbeques.

About the recipe…

The recipe uses sugar, do not omit it as it add a lovely sweetness the cabbage needs and helps balance the green chillies as other than the turmeric there is no other ground spice or souce of heat!

Panch Puran can be made at home, there is a plethora of imformation available in Lets Talk About Panch Puran You can also buy great quality Panch Puran from The Herb and Spice Emporium.

All thats left is for you to try it!

INGREDIENTS:

1 small red cabbage thinly sliced
4 green chillies sliced
1/4 cup oil
2 tbsp panch puran
1 bay leaf torn
2 medium red onions chopped
1 tsp salt
2 dried red chillies torn
1 teaspoon of turmeric
Water

METHOD:

Heat the oil in a non stick pan.
When hot add the bay leaf and and dried chillies.
When the chilli darkens slightly add the panch puran.

Let the panch puran sizzle and darken releasing its aroma.

Now at this stage add the onions, salt and sugar.

Cook the onions till slightly golden then add turmeric. Fry for a few more minutes.

Now add the cabbage and stir to mix well.

Cover and let this sweat down.

When its sweated down and soft, add half cup of water. Reduce heat and gently cook covered until all the water has evaporated.
You check this by making a well in middle and there should be no liquid residue.

When your cabbage has a sleek oil sheen and there is no water at left or seeping out, then your cabbage is cooked.

Serve with rice or flat breads.

Tips:

This cabbage tastes lovely with a roast meal too!

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