White Beans and Cabbage

About White Beans and Cabbage

Ingredients

• Tinned white beans, drained and rinsed 435 gms
• Cabbage, shredded 3 cups
• Extra virgin olive oil 2 tbsps
• Medium potato, cut into small cubes 1
• Fresh thyme 3 to 4 sprigs
• Medium onion, minced ½
• Sea salt to taste
• Black peppercorns, crushed to taste

How to Make White Beans and Cabbage (Stepwise Photos)

Method

1. Heat extra virgin olive oil in a non-stick pan on medium heat. Add potatoes, mix and saute for 5 minutes. Make sure to toss it every now and then so that they are cooked evenly on all sides.
2. Add thyme, white beans and onion, mix and cook for at least 2 minutes or till the beans turn brown in color. Toss the ingredients continuously.
3. Add cabbage and mix all the ingredients together. Add sea salt and crushed black peppercorns and toss well.
4. As soon as the cabbage wilts down, turn off the heat, transfer the dish into a serving bowl and serve hot.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps