I love buying cabbage, both purple and green, to add to salads and tacos. You’ll probably find some sort of half-cabbage head, in my refrigerator, tightly wrapped in clear plastic because it keeps forever. It always comes through in a jam when I forget to pick up salad greens or purples! They are my back up veggies in the fridge.
Today, I decided to use up the purple cabbage I have been saving in the refrigerator to add in my salad. It has been a rather cold week and I am in no mood to eat cold salad. So decided to use it up to make some ‘garam-garam’ Purple Cabbage Parathas.
The best way for me to chop cabbage is to mince it food processor. After all the cabbage was finely chopped, I realized I was out of cilantro. I had some kale (another hardy multi-purpose nutrition powerhouse) on hand, which I thought would make a good substitute to add some greens.
So chopped kale leaves, ginger and green chilies and made a brand new kind of Parathas… Yum! I love starting with simple ingredients and turning them into hearty, filling and super healthy dish.
Did you know that Anthocyanin rich purple cabbage (beneficial for the nervous system and fighting free radicals) has 10 times more vitamin A and twice as much iron as green cabbage?
Step by step recipe:
Mince cabbage, kale, ginger and green chilies in the food processor. Add sesame seeds, carrot seeds, turmeric and salt to whole wheat flour.
Mix all the ingredients well, there will be lot of moisture from all the vegetables.
Add little water to make soft pliable dough. Add some oil and knead the dough well.
Make balls out of the dough. Roll each ball using some dry wheat flour into thin 8-10 inch paratha.
Heat a griddle on medium-high heat. Cook the rolled paratha evenly on both sides. Add some ghee to both the sides after paratha is almost cooked on both sides.
Serve Purple Cabbage Parathas with a blob of spicy lemon pickle, yogurt or peanut yogurt chutney!
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- 2 cup purple cabbage minced
- 1/2 cup kale minced
- 1 jalapeno minced
- 1/2 inch ginger grated
- 1/8 tsp turmeric powder
- 1 tsp sesame seeds
- 1 tsp carom seeds
- 2 cups whole wheat flour
- 1/2 cup whole wheat flour for rolling parathas
- salt to taste
- 1 tbsp cooking oil
- 2 tbsp ghee
- Mix all the minced vegetables. Add 2 cups of whole wheat flour, carom seeds, sesame seeds, turmeric powder and salt. Mix well. Add little water to make soft pliable dough. Add some oil and knead the dough well. Let the dough rest for 10 mins.
- Make balls out of the dough. Roll each ball using some dry wheat flour into thin 8-10 inch paratha.
- Heat griddle/pan on medium-high heat. Cook the rolled paratha evenly on both sides. Add some gheeto both the sides after paratha is almost cooked on both sides.
- Serve hot with a blob of spicy lemon pickle, yogurt or peanut yogurt chutney!
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Excellent use of cabbage
Thank you Ritu!
such vibrant colors! Lovely!
Thank you❤️❤️
Your photos are amazing! This looks fabulous!
Thank you Kristy!!
I am absolutely in love with your blog! And the name is just awesome 🙂
Greetings from the student kitchen,
Johanna
Thank you Johana for your kind words!!