Cabbage Vepudu.
Cabbage is chopped up and cooked in tempered oil till soft. A freshly blend of spices is made with cumin seeds and red chiles. Cooked cabbage is seasoned with the spice blend just before removing from heat. Serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Makes: around 2 Servings of Spicy Cabbage with Cumin
Ingredients:
Cabbage 1/2 Small Head
Green Chillies 2
Turmeric Powder a pinch
Cumin Seeds 1 tsps
Whole Red Chillies 3 – 4
Salt to taste
Ghee 1/4 tsp
Talimpu:
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 2
Curry Leaves 5
Oil 1 tbsp
Method of preparation:
Remove the hard stem, few outer leaves if required and chop the cabbage.
Remove stem, wash and slice green chillies.
Remove stems and break whole red chillies.
Heat a heavy pan on low heat, add ghee and cumin seeds.
Fry the cumin seeds till aromatic or till they change color.
Add the broken red chiles and briefly fry and remove from heat.
Grind the broken red chillies with cumin seeds and salt into fine powder in a spice blender.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add sliced green chillies, chopped cabbage, turmeric powder and salt.
Cook covered on medium flame for couple of minutes for cabbage to soften a bit.
Remove the lid and cook the cabbage till its soft with a crunch to it.
Add the cumin seeds and chilli powder and mix thoroughly.
Remove from heat and serve spicy cabbage with cumin over steamed rice and dollop of ghee.
Notes:Grind cumin seeds and red chili as a fresh blend of spices for maximum flavor.
Suggestions: If the cabbage is not cooked properly, put it back on heat and cook covered till done. Adjust the spice with red chiles or green chiles.
Variations: You can also add a few drops of tamarind extract for sourness.
Other Names: Spicy Cabbage with Cumin, Jeera Karam Cabbage Vepudu.
Talimpu 
A tablespoon of grated coconut & chopped coriander leaves added in the end improves this in taste as well as appearance !
Cabbage curry,good variety for sharing
Hi.. Vepudu looks perfect.. simple n tasty recipe.. thanks for sharing.. 🙂
A spoon of lime juice will add extra flavour to the recipie 🙂
thanks for all the recipes i will try pesaratu tom since its saturday and ofcourse the rawa idly on sunday by the way do i have to ferment the rawa batter or can i use it instantly please reply
This recipe sounds really good! By chance I cooked cabbage (sweetheart cabbage) last night and I’d forgotten how well it took to being cooked in ways other than the dreary, watery and rather vile way that cabbage was served at school, which I still remember tho’ it’s aeons ago! This morning was inspired to search for ideas and came across wondrous sounding recipes on this website.
Last night’s experiment was finely chopped cabbage chucked into a pan with a really small quantity of water and melted butter plus a good grinding of black pepper. Cook on a really low heat until the cabbage is al dente, then add cumin seeds and increase heat for a moment or two to allow cumin to release its flavour/scent. Turn down heat and add enough creme fraiche to coat rather than drown the cabbage mixture. Heat thru and check seasoning – I added a squeeze of lemon and more black pepper, but it’s down to personal preference. Serve as a side dish (You can use caraway seeds as an alternative to cumin but, for me, cumin is more subtle).
tried this just now..it came out well. Thank you