Cabbage Kebab is actually a pretty deceptive title for a rare variety of keema kebabs, lest it is mistaken for the vegetarian kind. An extremely unique preparation, but highly popular among India’s erstwhile princely states, especially the ones known for their love for experimental cuisine and the arts. One of the original kababs with a Deccani history to it, cabbage ke kebab are dry kebabs that go best with roghni rotis or khastas, mainly as part of a formal sit-down five-course dinner. These are best prepared on charcoal/wood fire and in a lagan. This exotic preparation, combines the lusciousness of cabbage greens and the protein-rich succulence of finely minced meat, making it a melt-in-the-mouth variety that is served by old-world Hyderabadi and Awadhi families from our ancestral kitchens.
■ Whole cabbage 1
■ Finely mince meat 250 gm
■ Powdered cardamom, cinnamon, garam masala, cloves 25 grams
■ Lime juice 2 (lemons)
■ Powdered Black pepper 1 teaspoon
■ Ginger garlic paste 2 teaspoons
■ Eggs 2
■ Ghee (preferably homemade) 150 gm
■ Green chilies 4
■ Finely chopped fresh coriander 2 teaspoons
■ Finely chopped mint leaves 2 teaspoons
■ Salt to taste
■ Chop cabbage very finely, after washing it thoroughly. Boil it till soft and strain it dry.
■ Grind coriander, mint and green chilies into a paste and add paste to cabbage, mince meat, ginger and garlic paste, lime juice, powdered black pepper and mix well.
■ Blend two egg whites and ghee separately and add to the contents in the vessel and mix well.
■ Cover the vessel with a lid and cook on slow fire for 12-15 minutes.
■ Serve with crisp roghni rotis or fresh khasta, accompanied with green olives salad and mint chutney.
The recipe has been shared by Theatre thespian and cuisine columnist Begum Razia Baig (Chairperson, Qadir Ali Baig Theatre Foundation)