While I go shopping for fruits and veggies, I try to buy one vegetable or fruit that we rarely eat and try out something new with them. This week red cabbage gets a chance :)
Red cabbage has a very attractive colour. Once cooked the red colour turns blue. This is because the cabbage contains a pigment called anthocyanin which changes colour when it comes in contact with an alkali. In order to retain its violet colour a bit of vinegar or any acidic fruit can be added. I like to leave it blue :)
Egg burji can be made with the normal green cabbages and it tastes wonderful. Here is a recipe for egg burji with red cabbage.
Ingredients:
Eggs - 3 nos beaten
Red cabbage - 1/4 cup finely chopped
Onions - 1/4 cup finely chopped
Tomato - 1/4 cup finely chopped
Oil - 1 tsp
Ginger – 1/2 teaspoon minced
Garlic – 1/2 teaspoon minced
Chilies – 1 teaspoon finely chopped
Coriander/Cilantro – handful finely chopped
Coriander Powder – 1/4 teaspoon
Garam Masala – 1/4 teaspoon
Cumin Powder – 1/4 teaspoon
Turmeric Powder -1/8 teaspoon
Salt – 1/2 teaspoon
Method:
Heat oil in a pan and add onions, ginger, garlic and chillies. Cook till the onions become translucent.
Add in the dry spices i.e , coriander powder, garam masala, cumin powder and turmeric powder. Saute for 30 seconds or until the heady aroma of the spices start hitting your nose.
Add tomato, red cabbage, cilantro and salt. Pour in half a cup of water and cook covered until the cabbage is cooked. This will take about 7 - 9 minutes. The red variety of cabbage takes longer to cook and also does not shrink like the green ones. I added some mixed sprouts. It is completely optional.
Once the cabbage is cooked, add in the eggs and stir around until the eggs get cooked and set.
The egg whites with the red cabbage will turn blue, there is no need to worry as there is nothing wrong with it. The red cabbage pigment is an edible dye.
Red cabbage has a very attractive colour. Once cooked the red colour turns blue. This is because the cabbage contains a pigment called anthocyanin which changes colour when it comes in contact with an alkali. In order to retain its violet colour a bit of vinegar or any acidic fruit can be added. I like to leave it blue :)
Egg burji can be made with the normal green cabbages and it tastes wonderful. Here is a recipe for egg burji with red cabbage.
Ingredients:
Eggs - 3 nos beaten
Red cabbage - 1/4 cup finely chopped
Onions - 1/4 cup finely chopped
Tomato - 1/4 cup finely chopped
Oil - 1 tsp
Ginger – 1/2 teaspoon minced
Garlic – 1/2 teaspoon minced
Chilies – 1 teaspoon finely chopped
Coriander/Cilantro – handful finely chopped
Coriander Powder – 1/4 teaspoon
Garam Masala – 1/4 teaspoon
Cumin Powder – 1/4 teaspoon
Turmeric Powder -1/8 teaspoon
Salt – 1/2 teaspoon
Method:
Heat oil in a pan and add onions, ginger, garlic and chillies. Cook till the onions become translucent.
Add in the dry spices i.e , coriander powder, garam masala, cumin powder and turmeric powder. Saute for 30 seconds or until the heady aroma of the spices start hitting your nose.
Add tomato, red cabbage, cilantro and salt. Pour in half a cup of water and cook covered until the cabbage is cooked. This will take about 7 - 9 minutes. The red variety of cabbage takes longer to cook and also does not shrink like the green ones. I added some mixed sprouts. It is completely optional.
Once the cabbage is cooked, add in the eggs and stir around until the eggs get cooked and set.
The egg whites with the red cabbage will turn blue, there is no need to worry as there is nothing wrong with it. The red cabbage pigment is an edible dye.
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