Cabbage Ros is a mildly spiced coconut milk curry. It is made with cabbage which is cut in a specific manner. It mostly eaten with rice but one can even eat it with bread or chapatis.
Serves: 6 Persons
Prep. Time: 20 Mins.
Cooking Time: 40 to 45 Mins.
Ingredients:
[ Standard Measure: 1 cup = 250 ml ]
- Cabbage – 1 medium sized (650 gms)
- Onion (finely chopped) – 1 medium
- Tomato (chopped) – ½
- Garlic – 8 cloves
- Green Chillies (slit) – 4
- Veg Stock Cube – 1
- For the Spiced Coconut Milk:
- Coconut (grated) – 1 medium whole
- Corriander Seeds – 1 ½ tbsp.
- Cumin Seeds – ½ tsp.
- Black Pepper Corns – 8 to 10
- Turmeric Powder – 1 tsp.
- Sugar – ¼ tsp.
- Oil – 1 ½ tbsp.
- Salt – 1 tbsp. + ½ tsp.
Step 1: Cut the cabbage into chunks as shown in the picture (8 pieces). Then immerse the cut cabbage pieces in enough water mixed with 1 tbsp. salt.
Step 2: Grind the ingredients for the spiced coconut milk with 1 cup warm water and then extract the thick coconut milk (1st extract – click here for reference) and keep aside.
Step 3: Take the coconut fibre in the grinder and add 2 cups of warm water and grind again. Then extract the thin coconut milk (2nd extract) and keep aside.
Step 4: Heat the oil in a vessel and sauté the garlic on medium heat for 30 seconds. Add the onion and continue to sauté till the onions turn soft. Then add the green chillies and sauté for 30 seconds. Add the tomatoes and sauté for another 2 minutes.
Step 5: Drain and add the cabbage pieces and saute for 2 minutes.
Step 6: Add the thin coconut milk, the stock cube, ½ tsp. salt and the sugar and give a stir. Cook covered on low heat for 15 to 20 minutes till the cabbage is cooked and tender.
Step 7: Later, add the thick coconut milk and cook uncovered for another 8 to 10 minutes on low heat.
Note:
- I usually add another ¼ cup of plain thick coconut milk to make the curry creamier.
- You can also add small cleaned prawns at Step 7 of this recipe.
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