Cabbage is one of my to go veggie. However, there are only a few recipes that I really like. In Bangladesh, we have big headed cabbage grown during winter. In Denmark, cabbage is found all year around, and there are many varieties- like red cabbage, salad cabbage and even savoy cabbage. Today I am going to share with you one of my favorite recipe of cabbage, really simple but delicious!

The recipe needs very few ingredients- I took half of spiskål (In Denmark they eat Spiskål as a salad), but you can take any kinds of cabbage you like. You also need onion, garlic, chili, turmeric powder and some fresh coriander leaves. That’s it!

The first two steps are tedious – slice the cabbages really fine (as fine as you like, there is no golden rules here). Then put all cabbages in a pot and add turmeric powder, salt and splash of water. You have to sort of steam the cabbage for this recipe. Mix everything very well, cover the pot and put under medium low heat.

After a while, check the cabbage and if there’s any water left. You do not need to add tons of water, as cabbage contain lots of it. Keep the lid open until all water dries out. Some prefers to drain the water, but I don’t as the water contain most of the nutrients.

When water is completely dried out, and cabbages are soft, turn off the heat and keep the steam cabbage in a separate bowl.

When you take out the steamed cabbage from the pot, add vegetable oil to it. Heat under medium low heat and add chopped garlic to oil. Cook until the garlic is reddish and fragrant. When garlic is ready, add sliced onions. Cook until they are golden brown.

At this point, add steamed cabbage. As the cabbage is already garnished with salt and turmeric, you don’t have to add anything,except for fresh chili! Mix the cabbage well with onion and garlic.

Check salt and add if you need more. At this stage, some prefer to add 1/2 teaspoon of sugar. But I am not a big fan of adding sugar in my savory food. However, it enhances some flavors so if you want, you can add a sprinkle of sugar.

My steamed Cabbage is almost ready. I have just added chopped fresh coriander leaves and mixed them well. Again, if you don’t like fresh coriander, just skip this step.

The Cabbage or Badhakopi Ghonto is looking amazing. You can eat this with rice or hand made bread (ruti) or Porota! Also this cabbage is a perfect filler for any bun or wraps!

Note: I have inspired from this recipe, so thank you to Monira’s Kitchen 🙂

Recipe: 4 portions, Time: 20-25minutes

Ingredients: 250g Cabbage 1 Onion 2 Cloves of Garlic 2 Fresh Chili 1 teaspoon Salt 1 teaspoon of Turmeric powder 10 ml of Oil Fresh Coriander leaves to taste

1. Wash and chop up the cabbage very fine. In a pot, add chopped cabbage, salt and turmeric powder and 50ml water. Mix everything well and cover the pot. Simmer under medium low heat. 2. After 8-10 minutes, uncover the pot. Check the bottom of the pan if they are getting stuck. Let dry all excess water. When cabbage is soft and all excess water is reduced, turn of heat and keep the steamed cabbage separately in a bowl. 3. In the same pot, add vegetable oil. When oil is hot, add chopped garlic. Cook until reddish and then add chopped onion. Cook until onion are golden brown. 4. Add steam cabbage to onion and garlic. Slice up green chili and add with cabbage. Mix everything well. 5. Check for salt and add more if you need. Chop some coriander leaves and add to cabbage. Serve with rice,ruti or porota.