Ever heard of cabbage chutney?
WAIT! Don’t go away yet! 🙂 Even if you are not a big fan of this crucifer, the chutney will change your mind.
Cabbage chutney made from sautéed cabbage and onions, and a few other spices, ground to a coarse paste is your multipurpose condiment.
- Mix it with rice, like they do Andhra style (cabbage pachidi) or as a thogayal (in Tamil cuisine).
- Pair it with idlis and dosas for a change from the usual coconut chutney.
- You can also make Indianised bruschetta by smearing this on toasted baguette slices with some crumbled goat’s cheese. Posh, huh!
Trust me on this – any vegetable you don’t like, will taste infinitely better as a chutney. Possibly because of the chilli hit or that you don’t see the vegetable in its entirety and you are more open to making it a part of your meal. This is true for me in the case of Chow-Chow or Bangalore Kathrikai. I totally dislike this vegetable, but I love a good chow-chow thogayal. Ditto for ridge gourd. The other popular vegetables that South Indian cuisine loves to make into chutneys are brinjals, peels of all kinds of gourds, beetroot, carrot and so on. Follow the same recipe, substituting the cabbage with finely chopped eggplant, beet, carrot etc to turn them into chutneys or thogayals.
Making a bowl of this chutney gives you one quick accompaniment to have with rice. I personally prefer a hearty dose of gingelly oil while mixing such vegetable chutneys into rice. Alternately, a teaspoon of ghee does wonders to the flavour too.
Here are some more healthy cabbage recipes for you
- Cabbage Thoran [Kerala]
- Spiced cabbage rice [Maharashtra]
- Chana and cabbage salad with yogurt dressing
- Cabbage poriyal [Tamil Nadu]
- Cabbage curry with Bengali spices