Friday, May 13, 2011

Creamy Indian Cabbage Casserole

When I was home on parental leave, I had lots of time to cook Friday dinners. I had been wanting to try some of Kathy Gori's recipes from the Colors of Indian Cooking (with my own adaptations, of course), but many of them look intimidating or more time consuming than I was willing to commit to (I still had to take care of a baby, after all!).

One particular recipe caught my eye - a cabbage dish. It was the first time I'd seen cabbage in an Indian dish and her original post was specifically about bags of pre-sliced cabbage.

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Creamy Indian Cabbage Casserole
This creamy cabbage dish is a tasty side dish to any dinner.
  • 4 cups shredded cabbage
  • 2 medium onions, thinly sliced
  • 1/4 cup unsweetened grated coconut
  • 1/4 cup chickpea flour
  • 1 tsp ginger, minced
  • 1/2 tsp cayenne pepper
  • 1 tbsp ground coriander
  • 1/2 tsp salt
  • 1/3 cup canola oil
  • 1/2 cup water
  • 1 tbsp sesame seeds

1. Preheat oven to 350-degrees.2. In a large bowl, combine cabbage, onion, coconut, flour, ginger, chilies, corriander and salt. Stir until evenly distributed.3. Add vegetable oil and water. Stir again and pour into an ungreased 8x12 pan.4. Sprinkle with sesame seeds and bake for 30-45 minutes, until the top is lightly browned.
Prep time: Cook time: Total time: Yield: 8-10 servings Inspired by the Colors of Indian Cooking A creamy cabbage dish with no dairy.

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  1. ok, this is the second casserole recipe in a day, love it, I have to now make it :)

  2. Thank you Dan for all the kind words and praise always.I m so glad that you like indian food so much.Visiting you after long and totally a new site! Congratulations! This cabbage casserole looks scrumptious.Now, this is what I would love to try from your site :)

  3. gosh i love indian food and i love the sound of this!


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