Preparation info
  • Serves

    4 to 6

    as part of a rice-based meal (do not serve at a meal with potato and cauliflower dishes)
    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

In India in the winter, cabbage comes into its own. Here it’s grated and slow-cooked until reduced to a tender dense pile, still with a little bite, beautifully tinted with turmeric and flavored with cloves, cardamom, cinnamon, ginger, and mustard oil, with some heat from dried chiles. Gita, who taught us this dish in Calcutta, used shredded (on a coarse grater) green cabbage, then made a fairly dense mound of cabbage on the plate. This version is a little wetter, slightly stew-like, though