• Payal Maharaj

Mum's Classic Green Cabbage Curry

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Today's recipe is for green cabbage curry. First of all, I had to look up the types of cabbages to figure out what type of cabbage we cooked with. We Indo-Fijians call this cabbage "gobhi" in Hindi. Indians from India call cauliflower, gobhi. Then we call bok choy, cabbage. See my confusion? Anyways, based on my readings, there are four types of cabbage; green, red/purple, Napa and Savoy cabbage. We cook with green cabbage mostly. This humble cabbage is extremely easy to find in a regular grocery store and is quite often overlooked as a tasty vegetarian or vegan food option. So I call this a curry but this dish does not use any masalas or turmeric. I still don't know what to call our curries that don't include masalas and turmeric. Although, there is another way to make this dish that does use masala and turmeric. Would cabbage curry be more appropriate then? But then again, what makes a curry, a curry? This recipe is super simple. First wash, quarter and shred cabbage. Much like making a coleslaw but thicker. Make sure to drain the cabbage well. Then basically, you will cook mustard seeds, cumin seeds, onions, ginger, garlic, curry leaves and chilis if using. Once this is aromatic, add cabbage and salt.

As cabbage cooks down, add chopped tomatoes. Stir well and let released water cook off, then turn the heat to high and let cabbage get some browning for a couple of minutes. The dish is done after this! You can garnish with chopped cilantro or not.

Serve alongside freshly made rotis or with rice and dhal or maybe even as a great side dish to meat and seafood dishes.


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RECIPE: Serves 8 Prep time 20 minutes Cook time 30 minutes Ingredients: -1 medium green cabbage, shredded -2 tbsp olive oil -handful of curry leaves (optional) -1 tsp of mustard seeds -1 tsp of cumin seeds -1/4 cup onion diced -1 tbsp crushed garlic -1 tbsp crushed ginger -2 Thai chilis (optional or to taste) -salt to taste -1 diced tomato -handful of cilantro (optional) Method:

  1. Quarter, wash, shred and drain one head of green cabbage.

  2. Heat up oil on medium flame. Add mustard seeds and cumin seeds and curry leaves if using. Once sputtering and crackling, add onions. Add garlic and ginger once onion edges are brown. Cook for a minute or two until aromatic.

  3. Add cabbage slices and salt to taste. Mix well and cover. Stir every five minutes or so to ensure even cooking.

  4. Once cabbage has cooked down halfway, add diced tomato. Mix well.

  5. Cook until all the liquid has cooked off. Turn heat to high and allow cabbage to brown for a couple of minutes.

  6. Mix in and garnish with cilantro if using.

  7. Dish is best served hot with rice or a flatbread like roti or pooris or dhal-stuffed rotis.

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