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Vegan Indian Recipes - Vegetables / Curries
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Geetha's Cabbage Porial

Recipe By : Geetha Sashidharan; Serving Size: 6

  • 1 small head green cabbage
  • 2 tablespoonsoil
  • 1 teaspoon split peeled urad dal
  • 12 curry leaves
  • 1 teaspoon minced ginger root
  • 1 onion -- chopped
  • 2 to 3 serrano chiles
  • water
  • 1/4 teaspoon tumeric
  • salt
  • ground hot red chile or balck pepper -- optional
  • Quarter cabbage. Remove core and discard. Shred leaves.
Heat oil in wok. Add dal and curry leaves and fry a few moements, add ginger, then onion and cook until onion is tender, about 10 minutes.

Add serrano chiles, then shredded cabbage.
Cook unil cabbage is tender about 15 minutes.
Add water 1 tablespoon at a time as needed to keep cabbage moist.
Season withtumeric and salt to taste.
Add ground chile or pepper if spicy taste is desired.

Makes 4 or 6 servings.

NOTES : Each of 6 servings contains about 132 calories; 116 mg sodium; 0 mg cholesterol; 8 grams fat; 16 grams charbohydrates; 4 grams protein; 2.25 gram fiber.