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Cabbage and Apple Raita
Serves 8-10
This versatile and substantial raita has accompanied many a company meal at my home. The texture and taste are unique yet go well with almost any food.
2 cups plain yogurt 500 mL
3 tbsp granulated sugar 45 mL
1 tsp salt or to taste 5 mL
3⁄4 tsp freshly ground black pepper 4 mL
1 tbsp freshly squeezed lemon juice 15 mL
2 cups diced apples 500 mL
6 cups very finely shredded cabbage 1.5 L
1⁄3 cup roasted peanuts, chopped 75 mL
1 tbsp vegetable oil 15 mL
11⁄2 tsp mustard seeds 7 mL
1. Stir yogurt in a bowl until smooth and creamy. Stir
in sugar, salt and pepper. Cover and chill well before serving. (Can be refrigerated for up to 8 hours.)
2. In a separate bowl, toss together lemon juice and apples. Mix in cabbage. Cover and refrigerate until chilled or for up to 3 hours.
3. Just before serving, pour yogurt into cabbage mixture. Add peanuts and toss to mix well.
4. In a small saucepan, heat oil over high heat until almost smoking. Add mustard seeds and cover immediately. When seeds stop popping within a few seconds, pour over top of cabbage. Toss and serve immediately.
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Next: Cabbage Rolls, Cabbage Wedges with Tangy Hot Dressing, Cabbage with mustard seeds, Cabernet Pears, Cacao Pasta with Beef Ragu,
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