Cabbage And Corned Beef

cabbage and corned beef, looking for these recipes? check this for 5 best cabbage and corned beef: Indomie with meat and fish , Paneer Angara (No onion and garlic) with Naans , Spring Onion and Potato Cutlets , Braised Beef shin and crispy onion rings , Dry and wet eggs with cabbages,avocadoes and ugali

Paneer Angara (No onion and garlic) with Naans

image credit: Vidita Bhatia


2 to 3 servings o

  • 200 grams paneer
  • 3-4 medium sized tomatoes
  • 100 grams cashew nuts
  • 2 pieces Bay Leaves
  • 2 small pieces cinnamon sticks
  • 2 Elachi / cardamom
  • 1 teaspoon jeera / Cumin seeds
  • 1/3 tsp haldi / turmeric powder
  • 3 -4 cloves/ Laung
  • 2 tablespoon oil
  • To taste Salt
  • 2 tablespoon Ghee
  • 1/3 tsp red chilli powder
  • For Smoky flavour
  • 1 small piece charcoal
  • 1 teaspoon Ghee
  • Steps

  • Take one kadai and add oil. Now add whole garam masala.
  • Now add tomaotes and saute. To it add Cashew nuts and cover the lid with and lower lower the flame till tomatoes is mushy.
  • Let this cool down. After this is cool down mix this in the grinder.
  • Again keep the kadai. And add ghee. Now add the gravy into it and saute till it leaves oil. While sauting add masalas and Paneer into it.
  • Put little water and lower the flame for 10 mins.
  • By the time keep the charcoal on flame. When charcoal is done keep the charcoal on aluminium foil and keep that foil in paneer and close the lid. Keep this for atleast 5 mins.
  • Your Paneer Angara is ready to be served with Hot Naans. Change
  • Braised Beef shin and crispy onion rings

    image credit: Steve Peach


  • 330 g beef shin
  • 2 medium carrots
  • 1 medium onion
  • 60 g shitake mushrooms
  • 1 tbsp tomato paste
  • 1 beef stock cube
  • 1 tbsp flour
  • 2 bayleaves
  • 1 tbsp oregano
  • 60 ml red wine
  • 1 tsp yeast extract
  • Steps

  • Pre heat an oven to 150°C fan and a large oven proof dish with matching lid on a high heat with a generous drizzle of vegetable oil.
  • Slice the onions into rings and add to the dish to fry. Cook until starting to go crispy.
  • Remove the dish from the heat and place the onion rings onto a piece of kitchen towel to cool.
  • Add the flour and oregano to a food bag along with some salt and generous grind of pepper. Shake well. Then add the beef shin and shake well to coat.
  • Return the dish to a high heat. Once hot, add the meat to brown all over.
  • Meanwhile, boil a kettle and roughly chop the carrots and the mushrooms.
  • Once the meat is browned, remove and place to one side. Add the carrots to the dish and cook for 1-2mins. Then add the mushrooms for 1min. Meanwhile, add 700ml of boiled water to the stock cube.
  • Add the red wine and cook for 30s to reduce. Then add the tomato paste, yeast extract and stock to the dish and scrape the base to remove sediment.
  • Add the beef back in and bring to the boil. Once bubbling, add the lid back and place in the oven for 3-3.5hours. Check occasionally and add more water if needed.
  • Once the dish is nearly ready, add the onions back into the oven for 20-25mins or until the onions are crispy.
  • Once the beef is ready, remove it from the dish and put to one side to rest. The place the dish on a high heat to further reduce any liquid.
  • Serve
  • Spring Onion and Potato Cutlets

    image credit: Krishna Biswas


    2 –  servings

  • 3/4 cup Spring Onion (wash it properly and finely chopped)
  • 1 Cup Potato (boiled and mashed)
  • as needed gram flour for binding
  • 1/2 tsp Aamchur Powder
  • 1 tbsp Red Chilli Powder
  • as needed Salt
  • as required Oil for shallow frying
  • Steps

    10 – 15 minutes

  • Add all the ingredients to a large plate or bowl mix well. Change Change Change
  • Divide the dough into around shape and make round balls. Make any shape of your choice. Now we need to shallow fry these spring onion and potato cutlets. Heat 2 tbsp oil in a non-stick pan.Once the oil is hot. Place the cutlet in the pan. Fry in low flame till it becomes golden brown on both the sides. Change Change Change
  • .Once it is done. Transfer to a beautiful plate. Garnish with spring onion. Ready to serve to your guest with green chutney and hot tea. Change Change
  • Dry and wet eggs with cabbages,avocadoes and ugali

    image credit: Fiona Loraine


  • 6 eggs
  • Round onions
  • Spring onions
  • Tomatoes
  • Cabbage
  • Maize flour
  • Blackpepper
  • Oil
  • to taste Salt
  • Steps

  • Chop the round and spring onions, tomatoes and set aside separately. Beat the eggs 4 on one bowl and 2 and add blackpepper and continue mixing till finely spread.
  • In a pan put oil and the round onions and fry the cabbage for 4 minutes and set aside. Boil 3 cups of water in the and make the ugali until fine and shape and cover with the sufuria or foil.
  • Fry the four eggs in oil alone and dice in cube sections and set aside. Put oil in 2 separate pan and add spring onions on both. Once golden add tomatoes on one frying pan and cover amd let it simmer and add eggs to the other and cover for a minute. Change
  • Set aside the dry fry onions aside and pour the 4 eggs into the tomatoes and let cook for a minute. Change
  • Plate as above and serve with ugali, chapati or rice
  • Indomie with meat and fish

    image credit: Nafsy Hadi


    1 serving

  • 2 small Indomie
  • Fried Fish
  • Leftover cooked meat
  • Curry
  • Little oil
  • 1 maggi cube
  • Water
  • 1 small pepper
  • Steps

    15 minutes

  • Add water to a pot and add fish,meat and grinded pepper, let boil then add your Indomie and cover the lid
  • Allow to boil and soften,then add the spices and cover to simmer again,if you like it watery like mine you remove b4 it completely drains and serve hot Change Change
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