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Cabbage with cumin and onion recipe

Cabbage with cumin and onion recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes

Cabbage with onion and cumin is a very nice accompaniment to dinner, and goes well with all meats. Fast and very easy to make.

7 people made this

IngredientsServes: 2

  • 1/2 head white cabbage, shredded
  • 50ml oil for frying
  • 1 onion, chopped
  • 1/4 teaspoon cumin seeds
  • 1/2 teaspoon salt
  • 1/3 teaspoon pepper

MethodPrep:10min ›Cook:20min ›Extra time:10min › Ready in:40min

  1. Pour boiling water from the kettle over the cabbage in a bowl. Leave for 15 to 20 minutes, till softened. Drain well.
  2. Meanwhile, heat the oil in a frying pan. Add onions and cook and stir till they soften and start taking colour. Add the cabbage; cook and stir for a minute. Add the cumin, salt and pepper; stir well. Add just enough water to partially cover, then cover and cook over low heat for 15 to 20 minutes, till cabbage is tender.

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Cabbage Onion Paratha

To add some novelty to the usual routine parathas, we decided to combine two vegetables and transform them into an interesting paratha recipe.

So here is the result – parathas made using a combination of cabbage and onions. This combination goes really well together. We are sure you are gonna love them.

This is a quick and healthy recipe to make at any time of the day – it is an ideal option for breakfast, lunch box or dinner menu. We cooked the cabbage onion mixture, seasoning it with some spices before kneading it into a dough. By cooking the mixture, the raw smell of cabbage goes away.

You can also use this mixture to make stuffed cabbage onion parathas. Here we have chosen an easy way to make these parathas.

If you are looking for more Paratha recipes, do have a look at these recipes –


  • 1 head green cabbage (about 2 pounds), outermost leaves removed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 1 medium onion, halved and sliced
  • 4 large cloves garlic, sliced
  • 1 teaspoon caraway seeds
  • 1 teaspoon cumin seeds
  • 3 tablespoons tomato paste
  • 2 cups low-sodium chicken or vegetable broth
  • 1 teaspoon dry mustard
  • Chopped parsley for garnish
  • Whole-grain mustard for serving

Slice cabbage in half through the root. Cut each half into 4 wedges, keeping the root intact. Heat 1 tablespoon oil in a large cast-iron or other heavy ovenproof skillet over medium heat. Add 4 cabbage wedges and cook until browned in spots on both sides, 3 to 5 minutes per side. Transfer to a plate and sprinkle both sides with 1/4 teaspoon each salt and pepper. Repeat with 1 tablespoon oil, the remaining cabbage and 1/4 teaspoon each salt and pepper.

Add the remaining 2 tablespoons oil, onion, garlic, caraway seeds and cumin seeds to the pan cook, stirring, until starting to soften and brown, 2 to 3 minutes. Add tomato paste and cook, stirring, until starting to darken, about 2 minutes. Add broth, dry mustard and the remaining 1/4 teaspoon each salt and pepper increase heat to medium-high and bring to a boil. Return the cabbage to the pan, overlapping the wedges if necessary. Bake, turning once, until the cabbage is very soft and the sauce has reduced and thickened, 40 to 45 minutes. Sprinkle with parsley and serve with mustard, if desired.


Storing leftovers

An important note on this Mexican coleslaw: it does taste best right away. If you want to make it in advance, we’d recommend slicing up the veggies and keeping the olive oil, vinegar and spices separate. Then mix them up directly prior to serving.

If you do have leftovers, you can store them refrigerated. The coleslaw may lose a little flavor over time, you could refresh the flavor with another splash of vinegar, drizzle of olive oil, and pinch of kosher salt.


Tangy Cabbage Slaw

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Classic coleslaws contain mayo, carrots, and maybe a dash of vinegar, but this version replaces those ingredients with Latin flair. Squeeze some fresh lime juice and add a little garlic, cumin, chili powder, cayenne pepper, and onion to make a tangy dressing. Then toss in thinly sliced cabbage and cilantro and let it all hang out in the fridge until the flavors have mingled. Serve with our Chipotle Grilled Chicken Thighs with Spicy Tomatillo Sauce, Grilled Country-Style Pork Ribs, or Sloppy Joes.


  1. Chop the cabbage into bite-sized pieces, prepare the other vegetables.
  2. In a large saucepan add oil and heat on medium heat.
  3. Saute onion, garlic. add all the spices, cabbage, coconut milk, and water.
  4. Curry is finished cooking when the sauce thickens…
  5. It is delicious served with rice, potato or roti.


Cabbage soup recipes - 7 recipes

"This Cabbage Detox Soup is loaded with all sorts of veggies, black beans and lots of yummy seasonings!

  • 2 medium sweet onions, diced
  • 2 large green bell peppers, chopped
  • 2 garlic cloves, minced
  • 1/2 head red cabbage, chopped (approx 3 cups)
  • 1/2 head cabbage, chopped (approx 3 cups)
  • 4 carrots, peeled and chopped
  • 2 large sweet potatoes, peeled and cubed
  • 3 turnips, peeled and cubed
  • 2 cups vegetable broth
  • 1/3 cup water
  • 1 tbsp fresh lemon juice
  • 1 can fire roasted diced tomatoes
  • 1 can diced tomatoes, low sodium
  • 1 can black beans
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic pepper
  • 1/2 tsp cinnamon
  • Suggested Topping: Aged Cheddar Cheese

Dolly Parton's Cabbage Soup

Quick and easy cabbage soup

  • 1 small head cabbage
  • 3 ribs of celery
  • 2 green peppers
  • 1 medium onion
  • 1 large can diced tomatoes
  • 1 can chicken broth
  • Water
  • Salt and pepper, to taste

Weight Watchers Cabbage Soup

This low-calorie soup recipe is chock-full of fiber-rich veggies to keep you feeling satisfied and to help boost me.


Remove and discard and wilting, browned, or damaged leaves from the outside of the cabbage. Quarter the cabbage, then cut out and discard the core.

Slice the cabbage as thinly as possible and set it aside. You can use a food processor or kitchen mandoline to do this if you like, but a sharp knife does the job just fine.

Halve, peel, and slice the onions. They should also be sliced as thinly as possible.

Heat a large pot or deep saute pan over medium-high heat. Add the oil or butter.

When the oil is hot, add the onions, sprinkle them with the salt, and cook until the onions soften and wilt, about 3 minutes.

Add the cabbage and stir to combine. Reduce the heat to low, cover, and cook until the vegetables are extremely tender about 30 minutes.

Uncover and stir occasionally—every 5 minutes or so—and add a tablespoon or two of water to keep the vegetables from sticking, if necessary.

The low and slow cooking will start to caramelize the onions so the mixture will take on a slightly browned appearance, even if they don't brown against the pan. That's what's going to bring out the sweetness in these otherwise sharp vegetables, so don't try and rush it!

Salt to taste before serving. Freshly ground black pepper is pretty tasty on this, too, although you may want to let diners add that themselves.


Preparation

1. Pour oil to a hot pan. Then add cumin and mustard. When they begin to splutter, add ginger garlic paste or grated ginger. Fry until the raw smell disappears. You can also add ginger garlic paste after frying onions.

2. Add onions and fry until they turn transparent.

3. Next add in tomatoes, salt and turmeric. Fry until the tomatoes turn completely mushy and soft.

4. Add red chili powder, garam masala. Fry for one to two minutes without burning. I usually add some curry leaves here along with spice powders, this time i didn&rsquot use since i didn&rsquot have. Before proceeding to the next step, make sure the raw smell of tomatoes has completely gone.

5. Transfer green peas and saute for a minute. You can use fresh/ frozen peas. Dried peas or chana dal can also be used to make this curry. Soak dried peas for about 10 to 12 hours. If using chana dal soak for one hour, cook and use here.


In a large bowl, combine the ground meat, rice, salt, pepper, and cumin. Form into 1-inch balls and set aside.

In a 6-quart pot, heat oil over medium heat. Add onion and saute until translucent, about 3 minutes. Add garlic and continue to cook until fragrant, about 30 seconds.

Add 1 ½ cups water, 1 cup sliced carrots, tomato paste, ketchup and tomatoes with juice.

Season with salt and pepper and simmer for 10 minutes.

Remove the cabbage ribs and cut the leaves crosswise into 1/4-inch ribbons.

Add the cabbage to the soup and stir to incorporate.

Add the bay leaf and simmer over medium-high heat for 10 minutes (the cabbage should be reduced in size). Add water to thin the soup to the desired consistency, if needed. Add the meatballs and simmer for 25 minutes. Add the lemon juice 10 minutes before serving.