Cabbage Fry

Cabbage is a popular cultivar of the species Brassica oleracea (Capitata Group) of the family Brassicaceae (or Cruciferae) and is a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster (cabbagehead).
History

The cultivated cabbage is derived from a leafy plant called the wild mustard plant, native to the Mediterranean region, where it is common along the seacoast. Also called sea cabbage and wild cabbage it was known to the ancient Greeks and Romans; Cato the Elder praised this vegetable for its medicinal properties, declaring that "It is the cabbage that surpasses all other vegetables." Cabbage was developed by ongoing selective breeding for suppression of the internode length. The English name derives from the Normanno-Picard caboche (head), perhaps from boche (swelling, bump). Or perhaps from the Latin for "head": Capus; in standard modern Italian: Capo. There is an Italian dialect word for head: Capoccia.
Use

The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves. Cabbage is used in a variety of dishes for its naturally spicy flavor. The so-called "cabbage head" is widely consumed raw, cooked, or preserved in a great variety of dishes.

Cabbage Fry

Ingredients

• Cabbage - 1/2 head, finely sliced
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Split gram dal - 1 tsp
• Dry red chilies - 1, tear and de-seed
• Curry leaves - 1 sprig
• Asafoetida - 1/4 tsp
• Ginger - 1/2 tsp, finely minced
• Turmeric powder - 1/2 tsp
• Green chilies - 2, slit half way through
• Coriander powder - 1/2 tsp (optional)
• Fresh grated coconut - 2 tbsps (optional)
• Cooking oil - 1 tbsp
• Salt to taste

Method

• Heat oil in a heavy bottomed vessel.
• Add mustard seeds and allow to splutter.
• Add cumin seeds and urad dal and allow to turn light brown.
• Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
• Add the sliced cabbage and mix to combine well. Cook without lid for 9-10 mts.
• Lower flame, place lid and cook for 15 mts stirring once in a while.
• Remove lid, add coriander powder and salt and mix.
• Cook for another 5-6 mts and turn off heat.
• Garnish with chopped coriander leaves or grated coconut.
• Serve warm with rice or rotis.