Assamese Cabbage Pitha

Ingredients

While the original Russian Cabbage Loaf is a baked dish made with cabbage and bread, the Assamese Cabbage Pitha is a steamed dish made with rice flour and cabbage. The Assamese version incorporates traditional Assamese spices and flavors, giving it a distinct taste and texture. We alse have the original recipe for Cabbage Loaf, so you can check it out.

• 2 cups (400g) rice flour 2 cups (400g) rice flour
• 2 cups (470ml) water 2 cups (470ml) water
• 2 cups (200g) finely chopped cabbage 2 cups (200g) finely chopped cabbage
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• Oil for greasing Oil for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 38g, 2g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a large mixing bowl, combine the rice flour and water to make a smooth batter. Set aside for 30 minutes.
2. 2.
   In a pan, heat oil and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger paste, green chilies, turmeric powder, and salt. Mix well.
4. 4.
   Add the finely chopped cabbage to the pan and cook until it becomes soft and tender.
5. 5.
   Remove the pan from heat and let the cabbage mixture cool.
6. 6.
   Once cooled, add the cabbage mixture to the rice flour batter and mix well to form a thick batter.
7. 7.
   Grease a steamer plate or idli molds with oil.
8. 8.
   Pour the batter into the greased plate or molds, filling them halfway.
9. 9.
   Steam the pithas for about 15-20 minutes or until they are cooked through.
10. 10.
    Remove from the steamer and let them cool slightly before serving.

Treat your ingredients with care...

• Cabbage — Make sure to finely chop the cabbage to ensure even cooking and distribution of flavors.

Tips & Tricks

• If you prefer a spicier pitha, you can add more green chilies or even some red chili powder to the cabbage mixture.
• Serve the Assamese Cabbage Pitha with tangy tomato chutney or spicy mustard sauce for an extra burst of flavor.
• You can also add grated coconut to the cabbage mixture for a touch of sweetness and texture.
• Leftover pithas can be refrigerated and reheated in a steamer or microwave for a quick snack.

Serving advice

Serve the Assamese Cabbage Pitha hot as a snack or as part of a meal. They can be enjoyed on their own or with a side of tangy tomato chutney or spicy mustard sauce.

Presentation advice

Arrange the steamed pithas on a platter and garnish with fresh coriander leaves for a pop of color. Serve them alongside a bowl of chutney or sauce for dipping.