Also known as red cabbage, this variety of cabbage is often used in salads, coleslaw or eaten raw.
In the last few months, I have been toying with the idea of experimenting with it and the opportunity came when my friend Meher (she who’d got me the haas avocados) gave me a head of red cabbage to play around with.
so what are you going to do with me
Asked the under-utilised vegetable. And here’s the end result – a twist on the conventional cabbage (gobi) paratha.
Half head finely grated purple cabbage
1 cup wheat flour
Half cup ragi flour (optional)
One large grated carrot (optional)
A spoonful of minced ginger and green chillies (or according to taste)
Salt to taste
1 teaspoon ajwain/carrom seeds
1 teaspoon Haldi/turmeric powder
1-2 teaspoons ghee
- Mix all the ingredients (except ghee) to make a pliable dough. There is no need for water, the cabbage releases sufficient moisture.
- Pinch balls and roll them on a floured surface.
- Cook in a pan with flat surface, 10 minutes each side.
- Smear with a smidgen of ghee and eat hot.
you can use only wheat flour if you like, ragi flour is optional but increases the nutritional content
carrots are also optional; you can use grated courgette or grated radish or stick to purple cabbage only
- Oven roasted cabbage steaks recipe (nami-nami.blogspot.com)