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Chinese Chilli Cabbage Recipe
Praising the Cabbage
Cabbage has a long history of use, both as medicine and food which dates back to the era of Ancient Greek and Roman Civilizations. It is one of the world's healthiest vegetables and it has very low calorific value. Cabbage is an excellent source of natural antioxidant and vitamin C and it also contains phytochemicals that are known to protect against breast, colon, and prostate cancers.
It helps reducing bad cholesterol levels in the blood. Cabbage is an overall package of nutrition, health, and taste; it contains minerals like potassium, manganese, iron, magnesium and a very good source of vitamin K yet many delicious recipes can be made from cabbage. Therefore, cabbage is a friend of both fitness lovers and food lovers.
We are used to eating cabbage in salads, sandwiches or with steamed vegetables and of course dry curries in Indian style cooking. In the southern parts of India, cabbages are also adorned as hot, spicy pickles.
I usually cook Bong style curries with cabbage and also use it to stuff vegetable momos. But that has become a mundane affair and food being a delicacy to me, it needs regular innovation. While visiting a supermarket, I got my hands on Ching's Paneer Chilli Masala; so I thought, let me give a twist to the cabbage recipe and let's check how easy it is to cook with this spice package.
- Half Cabbage, finely Chopped
- One Onion, cut into big pieces
- One (small) Carrot, chopped
- Five-Six Beans, chopped
- One Capsicum, cut into big pieces
- Five-Six Spring Onion, chopped
- Three Green Chilies, chopped
- Half a teaspoon or one teaspon Sugar
- Three tablespoon Corn flour
- Three tablespoon Flour
- Four to five cloves Garlic, chopped
- Four tablespoon Ching's Paneer Chilli Masala or Ching's Paneer Chilli Sauce
- Oil, for frying cabbage balls and cooking
How to Prepare
- Mix 3 tablespoons of flour and 3 tablespoons of corn flour with little water in a bowl to make a batter.
- Now heat some oil in a wok. Dip chopped cabbages in the batter and make six to seven equal sized balls and fry them.
- Now heat 2 tablespoons of oil in a separate pan. Saute all the other vegetables in it till they are soft.
- Dissolve four tablespoons of Ching's Paneer Chilli Masala in a bowl containing cold water. You can also use Ching's Paneer Chilli Sauce instead of the masala. It tastes equally good.
- Now add the dissolved masala or the sauce to the pan containing sauteed vegetables and cook for 2-3 minutes. No need to add salt separately as the spice mixture already contains salt.
- I found Ching's Paneer Chilli Masala to be little heavy on the salty side. So, you can add half or one teaspoon sugar to balance the saltiness.
- Once the sauce becomes thick, add fried cabbage balls into it and cook for one more minute.
- Cabbage in Chinese Chilli Sauce is ready to be served now.
- Garnish with a slit green chili and serve as a main course dish at lunch or dinner.
This recipe can be enjoyed with steamed rice, fried rice, noodles or chapatis (Indian bread).
|Serving size: 100g|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Unsaturated fat 0 g|
|Carbohydrates 6 g||2%|
|Sugar 3 g|
|Fiber 2 g||8%|
|Protein 1 g||2%|
|Cholesterol 0 mg|
|Sodium 18 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|