Sunday, 17 January 2016

Purple Cabbbage Pulao

Cabbage has a long history of use both as a food and a medicine. It was developed from wild cabbage, a vegetable that was closer in appearance to collards and kale since it was composed of leaves that did not form a head.

While green cabbage is the most commonly eaten variety of cabbage, you can more on use a Purple or red cabbage because of it added nutritional benefits and its robust hearty flavor.  The rich purple color of cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Purple cabbage is one of the most nutritious and best tasting vegetables around — a great addition to your Healthiest Way of Eating.  Without sufficient intake of anti-inflammatory nutrients, regulation of our inflammatory system can become compromised, and we can experience the problem of chronic inflammation. Especially when combined together with oxidative stress, chronic inflammation is a risk factor for development of cancer. Cabbage is an excellent source of vitamin K, vitamin C, and vitamin B6.

The anthocyanins found in red cabbage are well-documented anti-inflammatory compounds, and make Purple cabbage a standout anti-inflammatory food for this reason. However, all types of cabbage contain significant amounts of polyphenols that provide anti-inflammatory benefits.

Choose cabbage heads that are firm and dense with shiny, crisp, colorful leaves free of cracks, bruises, and blemishes. Severe damage to the outer leaves is suggestive of worm damage or decay that may reside in the inner core as well.

This is Our 23rd #Foodiemonday Bloghop Event, and we are back with #wintervegetables theme, and We are presenting the dishes of Our own choices, I am selecting Purple Cabbage, I specially love the color of this beautiful sweet and sour Cabbage....So, decided to use this cabbage with some Indian dish and Indian taste, So, made this Purple Cabbage Pulao....You will definitely love the taste of this cabbage, the taste is absolutely different from the green cabbage Pulao....Its a tangy and lil sweet flavor....Love this Pulao...We had this in our yesterday's dinner.....And had a great time by having this yummy and delicious Pulao....So, Check out the step by step recipe of this Pulao....!!!!!


    1 1/2 cup Basmati rice (soaked for 30 min and drained)
    1 cup thinly sliced Purple cabbage
    1 tsp oil
    2 tsp ghee
    1 medium onion (thinly sliced)
    1/2 Cup roughly chopped Carrots
    1 Tbsp Garlic, Finely chopped
    1 big tomato (thinly sliced)
    2 tsp ginger paste
    3-4 green chillies
    1/2 tsp Garam masala
    3 Elaichi, 2 cloves, 1 inch Cinnamon stick, 1/4 tsp shahzeera (coarsely ground to powder)
    2 tbsp chopped coriander (dhania)
    Salt to taste


    1. Heat the oil and ghee in a thick bottomed vessel or pressure cooker. Add coarsely grounded masalas and fry for a min.
    2. Add the onions and Garlic and sauté on a medium flame till they turn golden brown.
   3. Add the ginger paste, and green chillies and tomato. Cook for 2-3 min until tomato becomes little mushy.
  4. Add the chopped Cabbage and Carrots sauté on a medium flame for another 1 minute. (Note: Carrots are optional, If you like you can add them, otherwise simply avoid them...I love to add carrots in my any pulao, so adding them too)
  5. Add 2 cups of water, salt, bay leaf, 1 tbsp coriander and bring it to a boil.
 6. Add rice, stir well and lid it. If cooking in pressure cooker, give 2 whistles.
 7. Allow the steam to escape before opening the lid.
 8. If Cooking in vessel, let rice cook for 5 min, then lid it and simmer. Check after 5-7 min whether   rice is cooked and remove from flame.
Serve hot with Raita!!