Tag Archives: cabbage

Quick Lunch Series: Cabbage Thai Curry with Brown Rice

Cabbage is such a bland vegetable, that I am constantly looking for new recipes. As I scoured for new ways to cook cabbage this weekend, I came across this one. It seemed perfect for that office day meal with some brown rice, making it hearty, healthy, spicy and most importantly, fulfilling!

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Ingredients:
1/2 green cabbage cut into chunks
1 onion chopped into chunks
1 green pepper cut into chunks
1/2 pint cherry tomatoes sliced
2 lemon grass stalks
2 garlic cloves chopped
1 inch ginger chopped
some fresh basil chopped
1 can coconut milk
1 tbsp red curry
1-2 tbsp Thai red chilli oil (option) or use fish oil
Salt to taste
1-2 tsp brown sugar

cab1Combine all ingredients except the tomatoes, and the basil and bring to a boil. Cook for 10-20 minutes until the cabbage softens.

cab2Add sliced tomatoes and basil. Add fish oil or thai red chilli oil as per preference. Cook for another 5 minutes.

cab3Serve warm with some Jasmine rice (white or brown).

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Cabbage Casserole

A few months ago, I had Cabbage Casserole that was delicious. And since then, I have been scouring the web for a  recipe. While, I didn’t quite find a recipe similar to what I had in the Bahamas, here is one recipe that was pretty good.

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Ingredients:

1 head of cabbage, cut into chunks
1/2 cup milk
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1 tbsp olive oil
salt and fresh ground pepper

Preheat oven to 400 degrees Fahrenheit.

cc1Meanwhile, heat the oil in a large pan and add cabbage and lightly fry for a 2-3 minutes. Add salt and fresh ground pepper and mix well. Add milk and continue to cook on medium low for 5-6 minutes. Mix the bread crumbs, and cheese in a bowl.

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Transfer the cabbage mix to a baking dish. Top with the bread crumbs and cheese mix and bake for 25-30 minutes until golden.

cc3Serve warm.

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Borscht

Russian cabbage soup”

Ingredients:
1 cup cabbage, chopped in to thin and long strings
1 cup potatoes, diced
1/2 cup carrots, cut into 1″ sticks
1 small onion, sliced into rounds
2 cans vegetable broth or water
1-2 tbsp. butter or canola oil
2-3 tomatoes, chopped
1 cup beets, cut into 1″ sticks
salt and pepper
1 pint sour cream
cilantro and basil, finely chopped
Fresh lemon juice from 1 lemon (optional)

Heat vegetable broth on a different stove.

In a heavy pan melt the butter. Turn the heat to low. Add oinions and saute for 5 mins. Then, add tomatoes and cook for another 5 mins. Add carrots and saute. Add beets and cook for longer. Then, add potatoes. Add salt. Add the hot vegetable broth or water and boil. Then, lower the heat and simmer. When the vegetables are tender, turn the heat off. Season with pepper to taste.

Remove from the heat before the beets lose their color.

Serve warm with sour cream and a little chopped cilantro and basil.

(Recipe from Pav)