Tasty and Easy Recipes

Ingredients:
1 cup Cabbage (shredded)
1/4 cup Chickpea Flour/Besan
2 tbsp Rice Flour
1 tsp Red Chili Powder (or to taste)
1/4 tsp Turmeric Powder
1/2 tsp Cumin Seeds
1/2 tsp grated Ginger
4-5 tbsp Water
Salt to taste
Oil for deep frying

Method:
1. Combine cabbage, the flours, the powders, ginger and salt in a mixing bowl.
2. Add enough water to bind the ingredients and mix well. The consistency of the batter should be thick, just enough to coat the cabbage.
3. Heat oil.
4. With a spoon, scoop the batter and drop in hot oil.
5. Fry until the edges are crisp, about 1-2 minutes. Then turn them over to fry on the other side, for another minute or so.
6. Remove with slotted spoon and drain on a paper towel.
7. Option – Serve with mint and coriander chutney

Ingredients:
1/4 teaspoon kosher salt
1/3 cup pearl barley
2 tablespoons unsalted margarine
2 tablespoons olive oil
2 cups carrots, peeled and diced to 1/4″ dice
1-1/2 cups celery, peeled and diced to 1/4″ dice
1 medium yellow onion, peeled and diced to 1/4″ dice
3 garlic cloves, minced
2 smoked turkey drumsticks
2 tablespoons crushed yellow mustard seeds
2 fresh bay leaves
2 fresh thyme sprigs
6 cups water
1 12-ounce medium-bodied beer
2 cups halved fresh crimini mushrooms
1/2 head Savoy cabbage, cored and cut into large pieces
2 tablespoons minced fresh parsley
1 tablespoon minced fresh sage
salt and freshly ground pepper to taste

Method:
Place 2 cups water and the salt in a 2-quart saucepan and bring to a gentle boil. Add the barley and simmer until it is tender, 30 to 40 minutes. Drain and set aside.
Heat the margarine and oil in a large soup pot over medium heat. Add the carrots, celery, onions, and garlic and cook until they are softened, about 5 minutes. Add the turkey legs, mustard seeds, bay leaves, and thyme and cook for 2 minutes longer. Add the water and beer and simmer for 35 minutes. Remove from the heat.
Remove the turkey legs and let cool, then pull off and coarsely chop the turkey meat. Return the turkey to the pot, add the mushrooms and cabbage, and simmer for 15 minutes. Add the parsley and sage and season with salt and pepper. Serve hot.

Ingredients:

* 1 large head of cabbage
* 1 lb. ground beef
* 1/2 cup cooked rice
* 1/2 onion, grated
* 1 egg
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1 can (6 oz.) tomato paste
* 1 can (8 oz.) tomato sauce
* 1 cup water
* 1/4 teaspoon sage
* 1 bay leaf
* 1/4 cup packed brown sugar
* 2 tablespoons vinegar

Remove core from cabbage and cover cabbage with boiling water; let stand 15 minutes.
Meanwhile, mix ground beef and next five ingredients. Stir in 1 tablespoon tomato paste.
Drain cabbage and carefully remove 12 large leaves. Place a heaping tablespoon of meat mixture on each leaf. Tuck in the sides and rollup cabbage leaves. If necessary, fasten ends with a toothpick.
Shred remaining cabbage and place on the bottom of a heavy saucepan. Carefully place cabbage rolls on shredded cabbage. Combine remaining tomato paste and next four ingredients; pour over cabbage rolls.
Cover and simmer over low heat 1 hour. Uncover, pour a mixture of brown sugar and vinegar over all, and simmer 30 minutes.