Braised cabbage

This is temple food. Every temple service you can bet your last chocolate chip cookie there will be braised cabbage.

My dad taught me how to make this. He cooks in the temple for services so his a little more clued up how to make temple food than I am.

Let’s just say that before I learnt how to make cabbage I didn’t even know there was such a thing called urad dhal or better known as white dhal.

A word of advice which I learnt the hard way is never ever offer to make cabbage at work.

Seriously the entire office smelt like cabbage for the entire day.




  • 1 x medium cabbage, chopped.
  • 2 x tbsp. cooking oil.
  • ½ x tsp Urad dhal.
  • 4 x dry chillies, cut into chunks.
  • Chopped up curry leaves.
  • Salt to taste
  • 1 x tsp sugar.
  • Piece of butter.


  • Boil the chopped cabbage in salt water till soft.
  • Drain off the water and set aside.
  • Heat the oil in the pot.
  • Add the urad dhal, dry chillies and curry leaves.
  • Allow to fry for about 5 minutes.
  • Add the cabbage, sugar and salt.
  • Cover the pot and allow to cook on a medium heat till the cabbage is almost dry.
  • Add a piece of butter.
  • Garnish with dhania and serve.

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