Baked Cabbage (Patta Gobi Wadi)
(from: Laxmi's Vegetarian Kitchen, published in 1995 by Harlow
& Ratner, ISBN 0-9627345-9-4.)
Serves 8; Preparation time: 10 minutes, plus 45 minutes baking
1. Position a rack in the middle of the oven and preheat the oven
- 2 cups firmly packed finely shredded green cabbage
- 1 medium onion, halved and finely sliced
- 1/4 cup grated coconut
- 3/4 cup chick-pea flour
- 1 tsp fresh grated ginger
- 1-2 hot green chiles, chopped
- 1 tsp ground coriander
- 1 tsp salt
- 3 tbsp mild vegetable oil
- 1/4 cup water
- 1 tsp sesame seeds
2. Combine the cabbage, onion, coconut, chick-pea flour, ginger,
chile, coriander, and salt in a large mixing bowl.
Toss to mix.
Add the oil and water and mix thoroughly.
Pour the mixture into an ungreased 8x8x2 inch baking pan or earthenware
Press lightly to spread into an even layer.
Sprinkle the sesame seeds on top.
Bake until the top is lightly browned, about 45 minutes.
Let it rest for 5 minutes. Cut into 2-inch squares.
Serve hot or at room temperature.
Texture should be between a crisp potato pancake and dinner hashbrowns.
To serve as an hors-d'oeuvres, cut into smaller pieces.
Note: The baked cabbage can be make 2 days ahead and kept, covered,
in the refrigerator.
To reheat, place the pan in a cold oven and turn the heat to 350F.
Bake until heated through, about 12 to 15 minutes.
*Red cabbage is less expensive at work right now than green, so
I used red instead.
It looked *gorgeous*.