Purple Cabbage, Corn and Yogurt Salad

The amazing thing about this salad is the colour of it. The taste is also amazing and overall it is one of the easiest and healthiest salad recipes available. It can be put together in no time and can be a part of a healthy diet plan.

Ingredients

1/4 of a large purple cabbage finely sliced in the food processor or by hand.
1 small onion, finely sliced
2 tbsp Sweet corn boiled

1 chopped salad cucumber(Optional)
A tablespoon of chopped, fresh coriander
The juice of half a lemon
A cup of fat-free Greek yogurt

Method

Dice up the cabbage, Cucumber, Sweet corn and onion, place in a bowl and squeeze the lemon over it. Add yogurt to taste, more yogurty for Raita, less for slaw, mix in most of the coriander, mix together and then sprinkle the rest of the coriander on top.

Caramelized Cabbage

This is a very different version of a cabbage dish. It is usually served with chicken or meat. The slightly sweet taste adds colour to the taste of cabbage. I used purple cabbage because it decorates a dining table perfectly well.

Ingredients

1 large purple cabbage, cored and sliced thin
3 Tbls. olive oil
1 Tbls. butter
1 tsp. kosher salt
1 tsp sugar
1/4 - 1/2 tsp.  pepper
1 tsp soya sauce

Directions

In a large skillet, heat oil and butter on med/high.
Add the cabbage and saute until golden while constantly stirring. This may take about 25-35 minutes. Keep scraping the bottom of the pan. And don't worry if the pan is getting brown, just keep scraping and tossing the mixture around. Add the salt, soya sauce and sugar after about 15 minutes of sauteeing. Keep browning until the mixture is very nicely caramelized and tastes sweet.
Serve warm.

Oven Roasted Cabbage

This is an easy hot salad recipe.It can be eaten as such as a snack or can be served as a side dish to adorn your dining table. It is too easy to be made and is primarily a kids salad recipe. So teach your kids to make this yummy dish and enjoy!

Ingredients

1 head purple cabbage
3 tablespoons olive oil
1 teaspoon salt
1/2 tsp lemon juice
1 teaspoon sugar
1⁄4 teaspoon pepper
2 teaspoons balsamic vinegar
2 teaspoons soya sauce

Directions

Pre-heat oven to 425°F.
Combine salt, lemon juice pepper, and sugar in small bowl. Set aside.
Brush a rimmed baking sheet with 1 tablespoon olive oil.
Arrange cabbage in single layer on baking sheet and brush with remaining 2 tablespoons olive oil. Sprinkle with salt mixture.
Roast until cabbage is tender, 25 to 35 minutes.
Sprinkle hot cabbage with balsamic vinegar and soya sauce. Serve.

Cabbage Veppudu (Cabbage Stir fry)

This is an Andhra style recipe, cabbage fry, that will not only nourish your body but will also please your palette. I made this for a simple mid day meal and everyone liked it so much. The left overs can be used as a filling for a grilled sandwich that will make for a quick lunch box or after school snack for your kid.

Ingredients

Purple Cabbage - 1/2 head, finely sliced
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Split gram dal - 1 tsp
Dry red chilies - 1
Curry leaves - 1 sprig
Asafoetida - 1/4 tsp
Ginger - 1/2 tsp, finely minced
Turmeric powder - 1/2 tsp
Green chilies - 2, slit half way through
Coriander powder - 1/2 tsp
Cooking oil - 1 tbsp
Salt to taste

Method

Heat oil in a heavy bottomed vessel. Add mustard seeds and allow to splutter. Add cumin seeds and urad dal and allow to turn light brown.
Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
Add the sliced cabbage and mix to combine well. Cook without lid for 9-10 mts. Lower flame, place lid and cook for 15 mts stirring once in a while.
Remove lid, add coriander powder and salt and mix. Cook for another 5-6 mts and turn off heat. Serve warm with rice or rotis.

Cabbage and Carrot Thoran

This is the most commonly made of all thorans in my home. It is easy to make and very very tasty. It tastes great when served with warm matta rice and kaachiya moru. I usually make it in bulk hoping to make it last for a few days. But it seldom would. Everyone is sure to ask for more helpings and it would be finished in the wink of an eye. A no fail recipe in my home!!

Ingredients

Cabbage -1 cup, shredded
Carrot - 1 no, grated
Freshly grated coconut- 1/2cup
Onion -1 medium
Green chilles-3 nos
Garlic -3 cloves
Cumin Seeds-1/4tsp
Turmeric powder- a pinch
Salt to taste
Mustard seeds - 1/2tsp
Curry Leaves- 2 springs
Oil -1tblsp

Method:

Grind coarsely, coconut, onion, green chilies, garlic, cumin seeds and turmeric powder and salt. Heat oil in a frying pan and fry mustard seeds. Add coarsely ground coconut mixture and curry leaves and fry for one minute. In to this add shredded cabbage and grated carrot. Mix well, cover and cook on low flame for 3 minutes. Open lid and stir well until all the water in it evaporates. Serve hot as a side dish with boiled rice.