CABBAGE PANCAKES WITH CARROT KETCHUP

From : http://www.zeekhanakhazana.com/recipe/cabbage-pancakes-with-carrot-ketchup

INGREDIENTS
For batter 
2 cups gram flour  
1 cup chopped cabbage  
1 tsp chopped green chillies  
1 tsp chopped ginger   
2 tbsp chopped coriander   
1 chopped onions  
1 ½ tsp cumin powder  
1 tsp red chilli powder   
1 tsp turmeric powder   
1 tsp baking powder  
Salt to taste 
To shallow fry
1 ½  tsp oil

For carrot ketchup
2 cups carrot puree  
¼ cup honey  
1 ½ tbsp white vinegar   
Salt to taste 

For salad
¼ green cabbage 
¼ red cabbage  
Crushed black pepper to taste 
2 tbsp chopped coriander   
1 ½ tsp soya sauce  

For garnish 
Garlic green stalk as required 
Crushed black pepper to taste 

METHOD
In a bowl add gram flour, chopped cabbage, chopped green chillies, chopped ginger, chopped coriander, chopped onions, cumin powder, red chilli powder, turmeric powder, baking powder, salt, water and make a batter. Let it rest for some time. 
To prepare carrot ketchup heat pan and add carrot puree, honey, white vinegar, salt and let it reduce. 
To prepare pancake heat oil on a pan and make pancakes of the prepared batter. 
Shallow fry the pancakes on both the sides until golden brown and remove it. Now with the help of a ring mould cut the pancakes into circle shape. 
For plating chop the green and red cabbage long strips. Roast it on the pan. Add crushed black pepper, chopped coriander and soya sauce. 
On a plate place prepared salad. Place pancake on this and apply carrot ketchup on this. Then place salad on this and make such more layers. 
Decorate the plate with carrot ketchup.
Garnish with garlic green stalk and sprinkle crushed black pepper. 

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Captain's Coleslaw

From : http://www.mrfood.com/Deli-Salad/Captains-Coleslaw

Serves: 4
What You'll Need:

1/2 cup mayonnaise
1/3 cup milk
1 teaspoon white vinegar
1/4 cup sugar
1/4 teaspoon salt
1 (16-ounce) package cabbage coleslaw mix (see Options)

What To Do:
In a large bowl, whisk together all ingredients except coleslaw mix; mix until smooth and creamy. 

Add coleslaw mix and toss until well coated. Cover and chill for at least 1 hour before serving.
Option

Wanna shred the cabbage yourself? Go ahead! Use about 10 cups shredded cabbage (and add a few shredded carrots, if you want).

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Buttermilk Coleslaw

From : http://www.mrfood.com/Deli-Salad/Buttermilk-Coleslaw/

Serves: 8
What You'll Need:

2 (10-ounce) packages finely shredded cabbage
1 carrot, peeled and shredded
1/2 cup sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar

What To Do:
Combine cabbage and carrot in a large bowl.

Whisk together sugar and remaining 7 ingredients until blended; toss with vegetables. Cover and chill at least 2 hours.

Notes
This makes a big batch of coleslaw, and leftovers will keep a couple of days in the fridge. If you don't' need such a large amount, you can easily cut the recipe in half.

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Country Coleslaw

From : http://www.mrfood.com/Deli-Salad/Country-Coleslaw-3931/

Serves: 10
Preparation Time: 10 min
What You'll Need:

1 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon salt
6 cups shredded cabbage (see Note)
1 cup (about 3) shredded carrots
1/2 cup chopped or thinly sliced green bell pepper

What To Do:

In a large bowl, combine mayonnaise, lemon juice, sugar, and salt. Add cabbage, carrots, and green pepper; toss to coat well. Cover and chill until ready to serve.

Notes

A small head of cabbage yields about 8 cups.

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MELON BASIL SUMMER ROLLS

From : golubka
makes about 15 rolls

Ingredients :
about 15 rice paper wrappers
spicy cilantro almond pesto
about 1/2 purple cabbage - thinly sliced
1/4 - 1/2 ripe sweet melon such as Honeydew
2-3 medium carrots - finely shredded
2 cups fresh basil leaves
large handful fresh mint leaves - optional

Method :
1. Cut the melon in half, remove the seeds, peel and slice the flesh into strips.
2. Prepare a large bowl of warm water and a working area covered with a damp dish towel. Start dipping your wrappers in the water, one at a time, for a minute or so, until it begins to soften. Don't keep the wrapper in the water too long to prevent tearing.
3. Place each wrapper on a damp dish towel (one at a time) and begin to fill it. Spread about 1 teaspoon of pesto in the middle of the wrapper, followed by cabbage, 1-2 melon strips, carrots and herbs.
4. Fold the bottom part of the wrapper over the filling, followed by the sides, then roll it tightly.
5. Serve right away with the sauce or keep covered with a damp dish or paper towel until ready to serve. These rolls are best when eaten within a day or two.

Tamarind Dipping Sauce
1/4 cup almond butter
1/4 cup tamarind paste
2 tablespoons freshly squeezed lime juice
1 tablespoon fresh grated ginger
1 tablespoon maple syrup or honey
1/2 tablespoon olive oil
1 teaspoon soy sauce
1-2 small red chilis - seeded and minced (optional)

In a medium bowl, mix together all of the ingredients thoroughly. Keep refrigerated until ready to serve.

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CABBAGE PORIYAL

From : Indianfoodforever
Ingredients:
1 small sized cabbage (chopped)
1 tsp urad dal/Chana dal (soked)
2 tsp mustard seeds
1 onion (chopped)
2-3 green chillies (slit in halves)
3 tblsp oil
6-7 curry leaves
1/4 cup fresh grated coconut
1/2 tsp turmeric powder
salt to taste



How to make cabbage poriyal:Heat oil in a pan.Add mustard seeds and urad dal and let it splutter.
Add curry leaves,green chillies and onions.Fry till golden brown and then turmeric powder.
Add chopped cabbage and salt and mix well.Add 1/4 cup water and cook covered for 5 mins.
Once cabbage is done add grated coconut and stir.
Serve hot

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CABBAGE KOFTA

From : Manjulaskitchen
Recipe serves will 4
Ingredients:
For Koftas (dumpling):
2 cup shredded cabbage (patha gobhi)
3/4 cup gram flour or as needed
1/2 teaspoon cumin seed (jeera)
2 teaspoon chopped cilantro (hara dhania)
1 teaspoon shredded ginger
1 chopped green chili
1 teaspoon salt
Oil to fry

Gravy:
3 medium tomatoes
1/2 inch ginger (adrak)
1 green chili
2 tablespoon yogurt
2 tablespoon oil
Pinch asafetida (hing)
1 teaspoon cumin seed (jeera)
1 tablespoon gram flour (basen)
1 tablespoon coriander powder (dhania)
1/2 teaspoon turmeric (haldi)
1/2 teaspoon salt (adjust to taste)
1/2 paprika
1/4 teaspoon red pepper
2 tablespoon finally chopped cilantro (hara dhania)
1 teaspoon sugar

Method:
Koftas (dumpling):
1.Mix together all the kofta (dumpling) ingredients. Adjust gram flour (besen) as needed to make a texture of very soft dough. Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.
2.Heat the oil in a frying pan on medium-high heat.
3.The frying pan should have at least 1½ inch of oil. To check if the oil is ready, just put one small piece of the mix in the oil, it should sizzle and come up right away.
4.Slowly drop about 1 tablespoon of the dumpling mixture into the frying pan one at a time.
5.Fry the koftas (dumpling mix) in small batches, avoid overcrowding the frying pan.
6.Turn the koftas occasionally. Fry the koftas until they turn golden-brown all around.

Gravy:
1.Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
2.Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
3.Add the asafetida, cumin seeds and gram flour (basen). Stir-fry for a minutes.
4.Add the tomato puree, coriander powder, turmeric, paprika, and cook on medium heat until the tomato mixture starts leaving the oil and reduces to about half in quantity.
5.Next add yogurt and cook for another minute.
6.Add about 1½ cups of water and the salt. As it comes to boil reduce the heat to medium-low and let the gravy cook for few minutes.
Note: adjust the thickness of the gravy to your taste by adjusting the water.
7.Add the prepared koftas and let it simmer for another 7 to 8 minutes.
8.Turn of the heat and add the cilantro and cover the pot.
Variations:
Using the same recipe you can make these koftas replacing cabbage with laucki (bottle guard) or zucchini.

Tips:
Koftas can be refrigerated for 5 days or freeze for a month.

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CABBAGE AND PANEER TOAST

Ingredients

8 bread slices
1 cup grated cabbage
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
butter for grilling
salt to taste




Method
Combine the cabbage, paneer, coriander, green chillies, butter and salt.
Divide into 4 portions.
Place a portion of this filling on a slice of bread.
Top with another slice of bread.
Apply butter on the outer surface of the sandwich and grill in sandwich
grill or toaster till done.
Serve hot.

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CABBAGE SOUP

Ingredients: 

1 Head cabbage, shredded or chopped

16-28 Ounces canned tomatoes, chopped

4 Stalks celery

6 Carrots, sliced

2 Big onions, chopped

1/2 Pound green beans, sliced on diagonal

2 Green peppers

Any fresh herb of choice, chopped

Black pepper to taste

1 to 2 Packages lipton onion soup mix, or any dry onion soup mix.

How to make Cabbage Soup:

Place all the vegetables in a big pot and cover it with water, bring it to a boil. 

Stir in the soup mix and boil gently for about 10 minutes. 

Cover it and decrease the heat and simmer till all the vegetables are soft. 

Add the black pepper and chopped herbs to it, saving some for garnish.

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