Cabbage 65 is a delightful fusion of crispy cabbage and bold Indian flavors, making it a crowd-pleasing appetizer, snack or side dish. Warm and crunchy, light and airy, Cabbage 65 is sure to tantalize your taste buds with its crispy exterior and fiery seasoning.
Crispy fried cabbage will make you re-assess your relationship with this humble veggie. It turns out crunchy, addictively appetizing and makes one amazing side dish.
Cabbage is a nutritional powerhouse, boasting high levels of vitamins C and K, as well as fiber and antioxidants. Its anti-inflammatory properties can aid digestion, promote heart health, and may even help reduce the risk of certain cancers. Incorporating cabbage into your diet can contribute to overall well-being and support a healthy immune system.
Cabbage 65 Recipe:
Cabbage 65 is a mouth-watering vegetarian appetizer, snack or side-dish that packs a punch of flavors and textures. Whether you’re hosting a party or simply craving a spicy treat, this easy cabbage recipe is sure to satisfy your taste buds. Enjoy the crunchy goodness of Cabbage 65 in minutes – simply shred, batter and fry!
Let’s dive into the recipe and uncover the secrets to creating this irresistible dish.
- To make Cabbage 65, first wash the cabbage. Remove the core and slice the cabbage finely.
- Take the shredded cabbage in a large mixing bowl.
- Sprinkle the spices – salt, red chilli powder, tasting salt.
- Add ginger garlic paste and food colour.
- Mix the cabbage with the spices.
- Next add the flours – gram flour, corn flour and rice flour.
- Mix all the ingredients well.
- Pour a little hot oil into the mixture.
- Combine well.
- No need to add any water as the cabbage will release water.
- Heat oil for deep frying in a kadai.
- Carefully drop the batter-coated cabbage slices into hot oil. Fry in batches to avoid over-crowding.
- Fry until golden-brown and crispy.
- Remove them from the oil using a slotted spoon and drain excess oil on paper towels.
- In the same oil fry the curry leaves and green chillies. Remove and set aside.
- Transfer the crispy cabbage fry into a serving dish.
- Garnish with curry leaves and green chillies for an added aroma and flavour.
- Serve Cabbage 65 with steamed Rice and Rasam.
If you are looking for more crispy-fried recipes, then do try out Punukkulu
Crispy Fried Cabbage details below:
Cabbage Fry
Ingredients
- 4 cups cabbage shredded
- 1 ½ tsp salt
- 1 tbsp red chilli powder
- 1 tbsp ginger-garlic paste
- 1 cup Besan gram flour
- ½ cup cornflour
- ¼ cup rice flour
- ¼ tsp red food colour optional
- 1 tsp tasting salt
- 2 tbsp hot oil
- 2 sprigs curry leaves
- 4 green chillies slit
- Oil for deep frying
Instructions
- Wash the cabbage, remove the core and slice finely.
- Take the sliced cabbage in a mixing bowl
- Add salt, chilli powder, tasting salt, food colour (optional) and ginger garlic paste. Mix well.
- Sprinkle gram flour, rice flour and corn flour. Combine well
- Pour a little hot oil and mix all the ingredients well.
- Heat oil in a kadai for deep-frying.
- Drop the batter-coated cabbage slices into the hot oil in small batches.
- Fry till the cabbage slices turn golden-brown.
- Remove with a slotted spoon and transfer onto a napkin to drain excess oil
- After frying all the cabbage, add the curry leaves and slit chillies to the hot oil. Fry till the curry leaves crisp up.
- Remove and and keep aside.
- Transfer the crispy fried cabbage onto a serving plate and top with fried curry leaves and green chillies.
- Serve Crispy Cabbage 65 with white rice and rasam or sambar.
