Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Gujarat Cabbage

Vegetables - Cabbage - -

INGREDIENTS

2 cups firmly packed finely shredded cabbage
1 medium onion, halved and thinly sliced
1/4 cup grated coconut
3/4 cup chickpea flour
1 teaspoon grated fresh ginger
1 fresh hot green chilli, chopped
1 teaspoon ground coriander
1 teaspoon salt
3 tablespoons mild vegetable oil
1/4 cup water
1 teaspoon sesame seeds

METHOD

Position a rack in the middle of the oven and preheat the oven to 180C/350F.

Combine the cabbage, onion, coconut, flour, ginger, chilli, 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 20 x 20 x 5 centimeter (8 x 8 x 2 inch) baking pan. Press lightly to spread in 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 5 centimeter / 2 inch squares. Serve hot or at room temperature.

NOTES

The baked cabbage can be made 2 days in advance and kept, covered, in the refrigerator. To reheat, place the pan in a cold oven and turn the heat to 180C/350F. Bake until heated through, about 12 to 15 minutes.

Gujarat-style baked cabbage (Patta Gobi Wadi) - 'Laxmi's Vegetarian Kitchen' by Laxmi Hiremath.

posted by Rebecca Ross

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