Here are 3 very different ideas:
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Cabbage and Potato Thoran
5 tbsp oil
100g/3 ½ oz potatoes peeled and cubed
1 tsp mustard seeds
10 curry leaves
1 tsp urad dal
100g/3 ½ oz onions, finely sliced
1 green chili, slit lengthwise
1 tsp turmeric powder
200g / 7oz cabbage, finely shredded
50g / 2oz freshly grated or desiccated coconut
salt
Heat 3 tbsp of the oil in a large frying pan or wok. Add the potatoes and cook over a medium heat, stirring, for 10-15 minutes or until browned. Add salt to taste then set the potatoes aside to drain on kitchen paper.
In the same pan, heat the remaining 2 tbsp of oil. Add the mustard seeds and as they begin to pop, add the curry leaves and urad dal. Cook, stirring, until the urad dal turns golden.
Add the onions and green chili. Raise the heat to high and cook for 1 minute., then lower the heat right down and continue cooking for a further 5 minutes or until the onions are soft.
Add the turmeric and a little salt to taste. Stir in the shredded cabbage, cover and cook over a low heat, stirring occasionally, for 15 - 20 minutes, or until the cabbage is soft.
Mix the browned potatoes into the cabbage, remove from heat and stir in the coconut.
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Repollo Relleno en Salsa de Chipolte (stuffed cabbage in chipolte sauce)
1 head of cabbage
2 cups of cooked rice
1 tbsp garlic, chopped
1/4 cup almonds, blanched and peeled
1/4 cup sliced green olives
1/4 cup parsley, chopped
1 tsp thyme
1/4 cup chopped zucchini
sea salt to taste
Chipolte sauce:
4 medium tomatoes, roasted
3 chipolte chiles, seeded and washed
2 cloves of garlic
salt to taste
Remove the centre core and outer leaves from 1 head of cabbage and drop it into boiling water. Lift out after a few minutes and remove the soft leaves.
Repeat, immersing the head and removing leaves until you have separated 12of them.
In a large bowl, mix the rice, garlic, almonds, olives, parsley, thyme, zucchini and salt. Put a portion of this mixture into the middle of each cabbage leaf, fold the sides over and then roll them up into a packet. Preheat the oven to 375F.
To prepare the sauce, put the tomatoes, chillies and garlic in a blender and puree and strain. Add the salt to taste. Pour the sauce over the cabbage rolls, cover and bake for 20 minutes.
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Polevka Z Hlavkoveho Zeli S Parkem
(Cabbage Soup With Frankfurters)
1 small white cabbage, chopped
1 1/2 oz vegan lard ( 1 1/2oz margarine mixed with 1 tsp veggie bacon bits that have been crushed to a powder )
1 onion, chopped
1/4 cups flour
6 cups veggie stock
3 potatoes, cubed
2 veggie frankfurters (tofu pups, smart dogs etc), sliced
Parsley - chopped
Fry cabbage in half the vegan lard along with onion. When cabbage turns yellow, sprinkle with flour and add remainder of vegan lard. Simmer until tender.
Dilute with stock, season to taste with salt, add potatoes, frankfurters and boil about 20 minutes. Add parsley before serving.
