Recipe

Kilmeny Kail with a Jharkhandi Twist

Spiced Cabbage Delight: A Fusion of Scottish Kilmeny Kail and Jharkhandi Flavors

4.6 out of 5

This recipe combines the traditional Scottish dish Kilmeny Kail with the vibrant flavors of Jharkhandi cuisine. It brings together the simplicity of cabbage and the aromatic spices of Jharkhand, resulting in a delightful and unique fusion dish.

Meat Dish› Game Dish› Rabbit Dish› Kilmeny Kail

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine› Scottish cuisine

Asian cuisine› Indian cuisine› East Indian cuisine› Jharkhandi cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie

Allergens

None

Not suitable for

Paleo, Keto, High protein, Low carb, Nut-free

Ingredients

In the original Scottish Kilmeny Kail, the cabbage is typically cooked with butter and seasoned with salt and pepper. In this Jharkhandi adaptation, we infuse the dish with traditional Jharkhandi spices such as cumin, turmeric, and red chili powder, adding a new layer of flavor and complexity to the dish. We alse have the original recipe for Kilmeny Kail, so you can check it out.

1 medium cabbage, shredded 1 medium cabbage, shredded
2 tablespoons vegetable oil 2 tablespoons vegetable oil
1 teaspoon cumin seeds 1 teaspoon cumin seeds
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon red chili powder 1 teaspoon red chili powder
1 teaspoon garam masala 1 teaspoon garam masala
Salt to taste Salt to taste
Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

Calories (kcal / KJ): 120 kcal / 502 KJ
Fat (total, saturated): 7g, 1g
Carbohydrates (total, sugars): 14g, 7g
Protein: 3g
Fiber: 6g
Salt: 1g

Preparation

1.
Heat the vegetable oil in a large pan over medium heat.
2.
Add the cumin seeds and let them sizzle for a few seconds.
3.
Add the shredded cabbage to the pan and sauté for 5 minutes, until it starts to soften.
4.
Sprinkle turmeric powder, red chili powder, garam masala, and salt over the cabbage. Mix well to coat the cabbage evenly with the spices.
5.
Cover the pan and cook for an additional 10-12 minutes, stirring occasionally, until the cabbage is tender but still retains some crunch.
6.
Garnish with fresh cilantro leaves and serve hot.

Treat your ingredients with care...

Cabbage — Make sure to shred the cabbage finely for even cooking and texture.

Tips & Tricks

For a spicier version, increase the amount of red chili powder according to your taste preference.
Serve Kilmeny Kail with a side of steamed rice or roti for a complete meal.
Add a squeeze of lemon juice before serving for a tangy twist.

Serving advice

Serve Kilmeny Kail with a side of rice or roti. It can be enjoyed as a main dish or as a side dish alongside other Jharkhandi delicacies.

Presentation advice

Garnish the Kilmeny Kail with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant bowl or on a traditional Jharkhandi thali for an authentic presentation.