Gobi Cabbage Sabzi Recipe (2024)

FAQs

How to make cauliflower cabbage? ›

Toss the cauliflower, 1 tbsp of the oil and some seasoning in a roasting tin. Roast for 25-30 mins, then set aside. Heat the remaining oil in a large saucepan and add the onion and cabbage. Fry gently over a medium heat for 10 mins.

Wash and drain your cabbage leaves, getting rid of any tough stalks. Add to a large pan of salted boiling water, bring back to the boil then cook on a medium heat for 2 to 3 minutes, or until tender. Drain well in a colander and leave to cool. Carefully squeeze the cabbage leaves to get rid of any excess moisture.

If you're planning to roast the cauliflower whole or slice it into steaks, slice off the thick stem at the base. Drop the whole cauliflower head upside-down into cool, salted water. Let it soak for 10 to 15 minutes to remove dirt, residue and bugs.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

Quite unlike the ice-water cabbage, salted cabbage shreds lost most of its liquid while sitting in the salt, leaving the cabbage pickle-crisp. In addition to having less water in it, the cabbage took on more of the dressing's flavors, and unlike stiff, icy shreds, this limp cabbage was also easier to eat.

Green is the heartiest variety; it takes well to all cooking methods. Red can turn a funny blue color when cooked, so it's best used raw. If you do want to cook it, add a touch of acid like lemon juice or vinegar to lessen the effect.

Douse the cabbage in vinegar water, if desired.

Vinegar kills some types of bacteria and helps killing mold and mildew that could have grown on the cabbage.

Salt is your friend: Salt acts as a natural counter to bitter tastes. Adding a bit more salt or something salty like capers to bitter-tasting cabbage will dampen the bitter tastes and increase the sensation from the natural sugars.

There's a special knack to cooking cauliflower leaves, so follow these steps to reduce food waste, and learn how to use every nutritious part of your next cauli! Boiling – Cauliflower leaves can be boiled and blanched in salted water just like cabbage leaves.

Should cauliflower be steamed or boiled? ›

Cooked cauliflower florets keep their shape best when steamed (5-10 mins) – remember to place them upright in the steamer. It can also be boiled (takes 5-10 mins for florets; around 10 mins for a whole cauliflower). For both cooking methods, test regularly with the tip of a knife to make sure they don't overcook.