Kabichi la Kukaanga (cabbage)
Kabichi la Kukaangaa:
Ingredients:
1/2 a cabbage..Wash and shred/dice the cabbage
1/2 red bell pepper..diced
1 small onion..diced
1/2 cup frozen corn kernels
1/2 cup frozen mixed veg (peas and carrots)
Coriander..chopped
2 green chilies
Salt
Oil
1/4 tsp turmeric powder
1/4 tsp Ajwain seeds or Carom seeds (optional)
1 tsp curry powder
1/4 tsp cumin powder
1/2 tsp garlic powder (optional)Method:
In a pot, add oil and place the pot on medium high stove.
Next fry the onion and cook for a few minutes, then add the bell pepper and continue cooking.
Now add the spices, along with salt and mix well.
Then immediately after the spices add the frozen vegetables, green chilies and continue cooking..
Finally add half of the cabbage and mix well with the other ingredients and immediately add the remaining cabbage and mix well..
Right after adding the cabbage turn the heat to high and cover the cabbage.
You want the heat high, so that the cabbage stays crisp and doesn’t stay soggy and you can achieve this by cooking on high heat.
Check on the cabbage as the heat is high, you want to keep an eye on it so it doesn’t burn.
Do not add water as the cabbage will give out water.
Once you see the cabbage giving out some liquid, remove the cover and keep mixing until all the liquid is dry and the cabbage is crisp.
The cabbage is ready when there is no more liquid left or if you want it with some broth, check to see how much broth you want.
Serve with Rice, Chapati, Sima and you can also use it as a filling for spring rolls or samosa or croissants.
Enjoy!!
Ingredients:
1/2 a cabbage..Wash and shred/dice the cabbage
1/2 red bell pepper..diced
1 small onion..diced
1/2 cup frozen corn kernels
1/2 cup frozen mixed veg (peas and carrots)
Coriander..chopped
2 green chilies
Salt
Oil
1/4 tsp turmeric powder
1/4 tsp Ajwain seeds or Carom seeds (optional)
1 tsp curry powder
1/4 tsp cumin powder
1/2 tsp garlic powder (optional)Method:
In a pot, add oil and place the pot on medium high stove.
Next fry the onion and cook for a few minutes, then add the bell pepper and continue cooking.
Now add the spices, along with salt and mix well.
Then immediately after the spices add the frozen vegetables, green chilies and continue cooking..
Finally add half of the cabbage and mix well with the other ingredients and immediately add the remaining cabbage and mix well..
Right after adding the cabbage turn the heat to high and cover the cabbage.
You want the heat high, so that the cabbage stays crisp and doesn’t stay soggy and you can achieve this by cooking on high heat.
Check on the cabbage as the heat is high, you want to keep an eye on it so it doesn’t burn.
Do not add water as the cabbage will give out water.
Once you see the cabbage giving out some liquid, remove the cover and keep mixing until all the liquid is dry and the cabbage is crisp.
The cabbage is ready when there is no more liquid left or if you want it with some broth, check to see how much broth you want.
Serve with Rice, Chapati, Sima and you can also use it as a filling for spring rolls or samosa or croissants.
Enjoy!!
