Cabbage Soup

This is a great day for my blog. Bacause this is my 100th post!!.

I had started this blog last year to share my aayi’s recipes. Since I was very busy with my work, I was not able to concentrate much on this. Though I used to post whenever I had time, I could not take pictures. But from this February, I am giving a lot of time to it. I uploaded pictures to most of my previous posts. Most of the time I try new dishes just to post them here.

I would love to publish this as a book at some point of time in my life.If possible, I will open a restaurant where in one can eat all possible Konkani food.

Through my blog I want to bring the awareness about konkani(mainly North and South Kanara which are in the Coastal side of Karnataka) food to outside world.

The most important thing I would like to improve about my blog is, the quality of pictures. I feel bad about the terrible looking pictures of the delicious recipes. Even after trying constantly to improve, I had a very little or no success in this matter.

Well….my today’s post is not included under konkani traditional food. I had decided to share a “soup recipe” every Monday, So I am posting this.

Cabbage (Shredded) 1 cup
Butter 1 tbl spn
Ginger-garlic paste ½ tea spn
Milk ½ cup
Pepper ½ tea spn

Heat butter and fry shredded cabbage and ginger-garlic paste for 4-5 minutes. Grind the cabbage till you get a smooth mixture. Heat the mixture with milk. Let it boil for 2-3 minutes. Add salt and pepper. Garnish with butter and serve hot.

Serves : 2
Preparation time : 15min

10 thoughts on “Cabbage Soup”

  1. Congrats on your 100th post!! If you promise to serve such delicious food at your restaurant in future,be sure of its success. I would definately be a regular there.

    I also wanted to know what type of red chillies, you generally use to make coconut based ghassi’s? I’ve tried everything available,but can never get the red color similar to what we see in ghassi’s prepared back home.

  2. Hi Preeti, Thanks for that comment.
    Even I was wondering about how to get the color. Initially when I came here,I increased the number of chillis in the curries hoping to get the color. But the curries were not edible after that :(. Currently I am using the “Byadagi” chillis I bought from Indian Store. That was the only type I could find in that store. So these days I am not bothering much about the color :).
    If I succeed in my search of chillis I will surely let you know.

  3. Shilpa: Congrats on your hundredth post. You have such a cool blog going:)
    As manisha said try those kashmiri chillies or try adding little paprika powder, it imparts color too.

  4. Hello Shilpa, do you have a picture for this recipe?

    Shilpa: No, I don’t have it now. Will update post when I have one.

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