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Old 12-11-2003, 12:42 AM
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Default Spicy Cabbage (11) Collection

Sri Lankan Cabbage
Spiced Lentil Casserole
Spicy Cabbage Rolls
Garden Paprikash
Cabbage Poblano Flatbread
Aleecha Ethiopian
Cajun Coleslaw
Hot and Sour Cabbage
Banda Kopir Tarkari (Vegetables stir fried with spices)
Gujerati Style Cabbage with Carrots, with noodles
Bandhakopir Ghanto
K.d. lang's Indonesian Salad with Spicy Peanut Dressing

Sri Lankan Cabbage

2 or more onions, thinly sliced
1 to 2 tablespoons olive oil
1 teaspoon turmeric
several whole cardamom pods
several whole cloves
2 to 3 cloves garlic, finely chopped
1 head cabbage, thinly sliced
salt to taste
1. Saute onions in olive oil with garlic and
spices until onions are soft, around 8 minutes.
2. Add cabbage and stir-fry until tender. Add salt
taste and serve.
Makes 4 servings.
Adapted from This Organic Life by Joan Dye Gussow (Chelsea
Green Publishing, 2001).

Spiced Lentil Casserole

1/4 tsp. crushed red chili flakes
3 garlic cloves, minced
1/2 tsp. turmeric
2 cups. shredded green cabbage
1 pinch asafoetida (optional)
2 cups. cooked brown rice
2 Tbsp. oil
3 cups. cooked brown lentils
1 cup sliced scallions
1 cup vegetable stock
1/2 cup chopped green bell pepper
1 cup frozen peas, thawed

Preheat oven to 350 degrees.
In a large skillet, saute chili, turmeric and asafoetida in oil for 2
Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.
Combine with rice, lentils, stock and peas in a baking dish and bake for
20 minutes.
Serve warm.
Denise CVC

Spicy Cabbage Rolls

1 large head cabbage
2 pounds soy mince after soaking in stock and draining
2 cups cooked barley
2 garlic cloves, minced
1 1/2 cups chopped onion
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon brown sugar
2 to 3 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) tomato sauce
1/2 cup chili sauce
1/4 cup packed brown sugar
t teaspoon soy sauce
1/8 teaspoon cayenne pepper
Cook cabbage in boiling water just until leaves fall off head. Reserve 10
large leaves (save remaining cabbage for another use). Combine soy mince,
barley, garlic, onion, soy sauce, ketchup, brown sugar, ginger, salt and
pepper; mix well. Spoon about 1/2 cup onto each cabbage leaf. Fold in
sides, starting at an unfolded edge; roll up completely to enclose
filling. Place rolls, seam side down, in a greased 13x9x2-in. baking dish.
In a saucepan over medium heat, combine sauce ingredients; heat until
sugar is melted and sauce is hot. Pour over rolls. Cover and bake at 350'F
for 80-90 minutes. Yield: 8-10 servings.
Cayman Designs
Adapted from

Garden Paprikash
6 Servings

2 tsp Olive oil
1 cup Diced onion
1 cup Diced carrots
1 cup Peeled, diced potatoes
2 cup Diced cabbage
1 cup Seeded, diced green bell pepper
1 cup Seeded, diced red bell pepper
3 Tbsp Tomato paste
1 1/2 Tbsp Sweet paprika
4 Cloves garlic, minced
2 tsp Caraway seeds
1/2 tsp Cayenne pepper
2 cup Tomato juice
2 cup Soy or Nut Milk
1/2 cup Soy yogurt
2 Tbsp Minced fresh dill for garnish
Cooked brown noodles or rice

In a large, heavy, nonreactive saucepan, heat the oil over medium
high heat. Add the onions, carrots, potatoes and cabbage. Saute 2
minutes. Add the peppers, tomato paste, paprika, garlic, caraway
seeds and cayenne pepper. Saute 2 minutes, stirring well, until
tomato paste begins to turn light brown. Add the tomato juice and
milk; stir to combine well. Simmer about 30 minutes or until
vegetables are tender and sauce is thickened. Stir in yogurt and
garnish with dill. Serve over cooked noodles or rice.

Cabbage Poblano Flatbread

1 cup whole wheat flour
1 cup all-purpose flour
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon kosher salt
2 cups shredded cabbage
2 tablespoons fresh ginger -- minced
2 tablespoons poblano peppers -- minced
2 1/2 teaspoons sesame seeds
2 tablespoons vegetable oil -- as needed

Sift the flours, coriander, turmeric, cardamom and salt into a large bowl.
Stir in the cabbage, ginger, poblano, sesame seeds, 2/3 cup water and 2
tablespoons oil. Using your hands, knead the dough on a lightly floured
surface for 12 minutes, then let it rest under a towel for 15 minutes.
Separate the dough into 12 equal balls. On a lightly floured surface, roll
out each ball into a round, about 1/8 inch thick.
Place a medium skillet over medium heat. Lightly oil the skillet and fry
each round, turning once, until golden brown, about 1 minute per side.
Transfer the cooked flatbreads to a platter and keep warm. Continue until
all the breads are cooked, adding more oil to the skillet as needed.

Aleecha Ethiopian

1/2 cup onion; sliced
10 cloves garlic; sliced thin
2 cup carrots; sliced thin
1 cup water
3 tablespoon corn oil
1 teaspoon turmeric; ground
1 fresh hot green peppers; halved, to 3 peppers
1 lb cabbage; coarsely sliced
1 teaspoon queman; see note
1 tablespoon tomato paste
1 teaspoon salt; to taste
1 lb potatoes; cut like French

Aleecha is a mixed vegetable stew. Quemam contains an ingredient not
found in the US. I'd substitute dry berbere spice mix. In dry pan over
moderate low heat, stir fry onion, garlic, and carrots for 2 mins. Add
1/2 cup of the water and cook 5 mins longer. Add the oil and continue to
Add the turmeric, chilies, and cabbage. Cover the pan and steam to
reduce the bulk for 2 mins. Stir well and add the quemam, tomato
paste, salt and the potatoes.
Cover the pan and cook for 5 mins. Add the remaining water and simmer
for 5 minutes more to soften the potatoes and thicken the sauce
somewhat. Serve at room temperature with Injeera.
From Sephardic Cooking by Copeland Mark Posted on Cooking echo by

David Pileggi
Yield: 6 servings

Cajun Coleslaw
10 servings

5 Tbsp Soy mayonnaise, (heaping)
1 tsp Louisiana hot sauce
2 Tbsp Yellow mustard (heaping)
2 Tbsp Ketchup
2 Tbsp Olive oil
1 Tbsp Wine vinegar
1 tsp Garlic salt
1 Tbsp Lea & perrins
1 ea Juice of medium size lemon
3 tsp Salt (to taste)
4 ea Bell peppers, sliced
2 md Onions, shredded
1 large Cabbage, shredded

Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly,
beating all the time. Beat until mixture has returned to the
thickness of original mayonnaise. Add Louisiana hot sauce, continuing
to beat. Add ketchup and keep beating. Add salt and garlic salt,
beating all the time. Add wine vinegar (this will thin the sauce
down). Beat this thoroughly, adding the lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and
onions in a large salad bowl. pour sauce over and toss well. This
should be done about an hour before serving. Tastes even better the
next day.

Adapted from Justin Wilson's "Outdoor Cooking With Inside Help"

Hot and Sour Cabbage

5 servings
1/2 md Head of cabbage, shredded
4 Hot peppers
2 Tbsp Soya sauce
2 Tbsp Cider vinegar
2 Tbsp Brown sugar
2 Tbsp Oil
1/2 cup Water

Shred cabbage. Remove seeds from hot peppers, slice. Assemble other
Heat oil in wok to smoking point. Add hot peppers, stir fry a half
minute. Add cabbage, salt, pepper, stir thoroughly and fry about 2
minutes. Add 1/2 cup water, cider vinegar, soya sauce, and brown
sugar. Stir thoroughly. Cover wok, cook ingredients 8-10 minutes.
Lift wok cover from time to time to stir mixture.

Banda Kopir Tarkari (Vegetables stir fried with spices)
4 servings

1/2 tsp Turmeric
1/2 lb Potatoes; 225 g. chopped in
-small cubes
1 ea Onion; finely chopped
1 ea Bay leaf
1/2 tsp Cumin, ground
1/2 tsp Ginger, ground
1/4 tsp Chili powder
4 ea Tomatoes; chopped
1 cup Cabbage; finely sliced
1/2 cup Peas

"In Bangladesh, cabbage is usually available in the market during the
winter season, as are tomatoes, peas and carrots. So this dish appears
quite frequently at Bengali dinner tables during the winter. In the
where such vegetables are available year round, banda is a popular
standard." Meghna Guharthakurta, Dhaka, Bangladesh
Start by heating the oil in a heavy pan and put in the tumeric and some
salt. Fry for a few seconds and then add the cubed potatoes, turning
frequently so that they turn yellow from the tumeric. Cook them for 5-10
minutes (they will complete their cooking later) and remove them from the
oil and set aside. Adding more oil if necessary, now saute the onion
until they are soft and transparent. Then add the bay leaf, cumin, ginger
and chili powder. Stir well and put in the tomatoes. When they have begun
to break down, add the cabbage bit by bit, stirring it in well so that it
is sauteed in the spices. Cover and cook gently for 3-5 minutes. Finally
put in the peas and semi-fried potatoes and seasoning.Mix well, replace
cover and continue to cook for 5-10 minutes or until potatoes are ready.
Serves:4 SOURCE: _The World in Your Kitchen: Vegetarian Recipes_by Troth
Wells posted by Anne MacLellan

Gujerati Style Cabbage with Carrots, with noodles

3/4 lb cabbage
3/4 pound carrot
1/2 to 1 fresh hot green chili
4 tbs olive oil
pinch asafoetida (option)
1 tbs whole black mustard seeds
1 whole dried hot red pepper
1 tbs soy sauce
1/2 tsp honey
4 tbs fresh cilantro
1 tbs lemon juice
1/2 lb cooked, wide wholegrain noodles

Core cabbage and cut fine. Peel carrots and grate course. Cut
green chili into long thin strips, discarding stems and seeds.
Heat oil in wok, when hot add asafoetida and a second later mustard
As soon as mustard seeds start to pop (5-10 sec) add the dried
chili, stir once. When the chili starts to darken (5 more seconds)
add the cabbage, carrots and green chili. Reduce heat to medium
and stir fry for about a minute.
Add honey, soy and cilantro, stir fry for about five minutes, until
vegetables are just cooked but still crisp. Add lemon juice and
noodles stir, remove red chili.

Bandhakopir Ghanto
Yield: 4 servings

2 1/2 Tbsp Mustard oil
3/4 lb Potatoes, cubed
1/2 tsp Cumin seeds
6 cup Cabbage, finely shredded
1 tsp Green chile, chopped
1/4 cup Water
3/4 tsp Salt
1/2 tsp Turmeric
1 1/4 tsp Sugar
1 dash Cayenne
1/2 cup Green peas, cooked
1/2 tsp Garam masala

Heat 2 Tbsp oil in a Dutch oven. Add potatoes & saute until they are
medium brown, 10 minutes or so. Stir often. Using a slotted spoon,
remove from the oil & set aside.
Add the remaining oil. Add cumin seeds & fry for a few seconds. Add
cabbage, chile & water. Lower heat & cook, uncovered, until the
cabbage is limp, 8 minutes, stirring often. Stir in the salt,
turmeric, sugar, cayenne, another 2 Tbsp water & the potatoes.
Cover & simmer until the potatoes are tender. Then, add the peas &
cook for 2 minutes. Remove from heat, stir in the garam masala & let
it stand, covered, for a few minutes.

Bharti Kirchner, "The Healthy Cuisine of India: Recipes from the
Bengal Region"

K.d. lang's Indonesian Salad with Spicy Peanut Dressing
6 servings

-------------------------------FOR THE
3 Tbsp Vegetable oil
Salt to taste
1 lb Firm tofu; patted dry-- and cut into 1/4" cubes
2 small Potatoes; boiled-- cut into bite-size wedges
1/2 lb Fresh spinach; cleaned-- steamed, and chopped
1/2 small Head green cabbage; shredded-- and lightly steamed
1/2 lb Mung bean sprouts-- washed thoroughly
------------------------------FOR THE
4 Garlic cloves
1/4 cup Roasted peanuts
5 tsp Soy sauce or tamari
3 Tbsp Lime or lemon juice
4 tsp Brown unrefined sugar
1/4 tsp Cayenne pepper
2 Tbsp Water

Heat the oil and salt in a medium frying pan over medium heat. Add the
tofu in small batches and saute until lightly browned on both sides, about
5 minutes. Remove with a slotted spoon and drain on a paper towel.
Arrange the bean curd, potatoes, spinach, and cabbage on individual
Prepare the dressing by placing all of the dressing ingredients in a
blender and blending until smooth. If the dressing seems too thick, add
another teaspoon of water.
Top the vegetables and bean curd with the bean sprouts and dressing, and
serve immediately.
Preparation time: 1 hour
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed for
you by: Karen Mintzias

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