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

by Daniel Saraga May-13-2011

This creamy cabbage dish is a tasty side dish to any dinner.

Ingredients

• 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

Instructions

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.

Details

Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 8-10 servings Inspired by the Colors of Indian Cooking A creamy cabbage dish with no dairy.

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