What To Do With Thoise Little Bags Of Shredded Cabbage They Sell At The Market Recipe
We've all seen those little bags of pre-shredded cabbage at the market. They're sold as coleslaw, usually with a little packet of dressing included. I must admit that yes, I've purchased these. I toss out the dressing and make my own coleslaw with it. It just saves me the time and trouble of shredding a whole head of cabbage.
I'm so used to seeing these bags I thought there's nothing else that can be done with them..they're coleslaw right? Wrong. I'd found a recipe that looked interesting. Punjabi cabbage, I didn't feel like shredding all that cabbage on a hot Sonoma afternoon and so the little bag of coleslaw stuff.
This dish is very easy to make, spicy, and flavorful it actually could serve as a sort of coleslaw for any number of meals, not necessarily Indian.
Here's what I did with it.
Ingredients
- 1/2 an onion chopped
- 1 shallot, chopped
- A 1 inch piece of peeled ginger
- 2 serrano chilis
- 3 Tbs of oil.
- 1 tsp. of cumin seeds
- 1 tsp. of turmeric
- one bag of that pre-shredded coleslaw stuff.
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tsp. of ground cumin
- 1 tsp. of ground coriander
- 1/4 tsp of kashmiri chili (if you don't have any mix up 1/8 tsp of cayenne with 1/8 tsp of paprika)
- 1 Tbs of butter
- salt to taste
Directions
- Get:
- 1/2 an onion chopped
- 1 shallot, chopped
- A 1 inch piece of peeled ginger
- 2 serrano chilis , take out the seeds and chop the chilis roughly
- Put all of this in a food processor or chopper and chop it finely. You can also just do this with a knife. Don't turn it into a paste.
- Set this aside
- In an Indian Karahi, wok or deep skillet, heat about 3 Tbs of oil.
- When the oil is hot toss in the mixture you just chopped. Cook it down until it's soft but not browned.
- Toss in 1 tsp. of cumin seeds
- 1 tsp. of turmeric
- Stir that around for a minute then put in your shredded cabbage. Here is where I used one bag of that pre-shredded coleslaw stuff.
- Stir that up till the leaves are all coated with the turmeric mixture.
- Now toss in
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tsp. of ground cumin
- 1 tsp. of ground coriander
- 1/4 tsp of kashmiri chili (if you don't have any mix up 1/8 tsp of cayenne with 1/8 tsp of paprika)
- Coat your cabbage with these spices stirring then partially cover the pot and cook it up for about 10 minutes. Give it a stir every now and then, make sure it doesn't burn. You can add a Tbs of water or two to keep it from sticking.
- When it's all softened and cooked, add 1 Tbs of butter, salt to taste and serve.
- As I said earlier, this is a really cool way to deal with all those bags of coleslaw cabbage you might run across and a great tasty and fast alternative to the same old same old. As Mikey used to say, "Try it, you'll like it"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 22g | |
| Recipe makes 6 servings | |
| Calories 88 | |
| Calories from Fat 80 | 91% |
| Total Fat 9.07g | 11% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 404mg | 17% |
| Potassium 53mg | 2% |
| Total Carbs 1.89g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.46g | 0% |
| Protein 0.42g | 1% |
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Reviews
May 10, 2010
A neat and novel way to use those bags of shredded cabbage you find in the produce department. This is tasty dish that's quick and easy.I've cooked/tasted this recipe!
