The green cabbage is a common vegetable in South India and its name means ‘sauce of the cabbages’.
It is a sweet and spicy vegetable that is served with a variety of dishes including chicken and lamb, beef and fish, rice and vegetables, and more.
There are two main types of green cabbage; green leafy and white.
The green leafed varieties are very tasty, although they tend to be smaller in size.
The white varieties are known for their crisp, sweet taste and are often eaten with the chicken or lamb in a curry.
These vegetables are used in a variety on a wide variety of Indian dishes including fried rice, naan, curries, and even lentil and bean curries.
The key to creating a perfect soup is to make sure that the vegetables are all chopped and sautéed well before adding them to the dish.
You can find some great tips on how to prepare green cabbage by using our easy green cabbage recipe.
In fact, we’ve been making this green cabbage stew for years, but we always made it ahead of time to make it ready for when we want to take the curry to bed.
Green Cabbage Stew Ingredients: 1 small green leaf green cabbage 1 tablespoon minced ginger 2 garlic cloves 1 teaspoon turmeric powder 2 teaspoons chili powder 1 teaspoon cumin powder 1/4 teaspoon salt 2 cups cooked lentils, rinsed and drained 2 cups green beans (rice, beans, quinoa) 1 large red onion (cilantro) 2 medium carrots (tomatoes, carrots) 2 cups peas (fennel, green peas) 1 green chilli (chopped) 2 teaspoons garam masala 1/2 teaspoon cayenne pepper 1 teaspoon coriander powder 1 1/3 cups water 1 cup tomato paste 2 tablespoons olive oil, melted Directions: Heat the olive oil in a medium pot over medium heat.
Add the chopped green leaves and cook for 5 minutes.
Add chopped ginger, garlic and turmeric, sautéeing for 5 more minutes.
Season the vegetables with salt and cumin.
Add lentils and green beans and cook on medium heat for another 5 minutes, stirring frequently, until lentils are soft.
Add tomatoes, carrots, peas, cayennes, curry powder, and salt.
Cook on medium-high heat for 15 minutes, until peas are soft and beans are tender.
Stir in chopped corianders, tomato paste, and a pinch of corianda pepper.
Add water to the pot and bring to a boil.
Reduce heat and simmer for 20 minutes.
Remove from heat and stir in the tomato paste.
Season to taste.
Serve warm or cold.
Recipe Notes: This green cabbage can be cooked in the oven or in a pressure cooker.
You could also serve it with rice and potatoes if you want it to be a vegetarian meal.
Also, green cabbage has been used in other Indian recipes, including this recipe for curry.
You will find a recipe for green cabbage on our Indian Recipes page.
For more recipes to make with green cabbage and other vegetable dishes, visit our Vegetarian Recipes section.