Baked Cabbage


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Preparation Time: 
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Serves 6.
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1 medium cabbage
3/4 cup boiled green peas
2 tbsp fresh cream
2 tbsp grated processed cheese

To be ground into a paste (for the gravy)
1 onion, chopped
2 tomatoes, chopped
4 whole dry kashmiri red chillies
2 small sticks cinnamon (dalchini)
3 cloves (laung / lavang)
12 mm (1/2") piece ginger (adrak)
4 cloves of garlic (lehsun)

For the gravy
2 tbsp butter
1 onion, chopped
1 bayleaf (tejpatta)
1/2 tsp sugar
salt to taste

For the gravy

  1. Melt the butter over low heat. Add the onion and bay leaf and cook for 1 minute.
  2. Add the paste and cook for 3 to 4 minutes. Add 1 cup of water, the sugar and salt and boil for a few minutes.

How to proceed

  1. Put the cabbage into a vessel of boiling water and cook for a few minutes until cooked. Remove from the water and keep aside.
  2. Put the cabbage in a serving dish. Cut out and remove any hard stem in the centre with a sharp knife.
  3. Pour over the gravy. Sprinkle the peas on top. Spread a little cream and top with the cheese.
  4. Bake in a hot oven at 200 degree C (400 degree F) for 10 to 15 minutes until golden brown.
  5. Serve hot.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
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